Noodles with chicken and béchamel


Delicious dish that will not leave any crumbs. Favorite dish of young and old, for Sunday lunch, for a buffet or a table where it will take you out of the difficult position because simply… everyone eats this wonderful dish!


  • 15 sheets of lasagna
  •  1 chopped onion
  • 3 boiled and plucked chicken breasts
  • 10 mushrooms cut into small pieces
  • 140 g corn
  • 1 chopped green pepper
  • 1 chopped red pepper
  • 400 g of cheese mix
  • 2 egg whites
  • 1 cup butter
  • ½ fl wine
  • Salt Pepper
  • ½ λ γάλα

For the béchamel

  • 200 g butter
  • 200 g flour
  • 1 ½ liter of milk
  • 2 egg yolks
  • 100 g grated gruyere
  • ¼ κ γ nutmeg
  • Salt Pepper


  1. In a saucepan, sauté the onion with the peppers and at the end the mushrooms. Add the chicken, mix all our ingredients to sauté, and quench with wine. We are waiting for the alcohol to leave. Then transfer our mixture to a bowl. Add the cheese mix and the milk and egg whites and season with salt and pepper. Stir to make a homogeneous mixture.
  2. We continue making the béchamel. Heat the butter in a saucepan over medium heat and after it melts, add the flour and roast for a few minutes. Stir constantly and be careful not to get caught down or sideways.
  3. Pour the milk in portions and continue to stir so that it does not clot.
  4. At first it will be very tight, but by adding milk and stirring constantly it becomes a very nice velvety béchamel. Remove the cream from the heat, add the gruyere (keep a small amount to sprinkle at the end) the yolks and spices and stir constantly.
  5. We take our form, butter it and spread a small amount of mixture on the bottom. Then we dip our lasagna in boiling water for three minutes. take them out carefully with a slotted spoon and place them in our utensil.
  6. Spread half of the mixture on top, then the remaining lasagna after we have dipped them in water and at the end we put the béchamel.
  7. Spread evenly and sprinkle with the rest of the gruyere ..
  8. Put it in a preheated oven at first covered with oil paste for half an hour. Then remove the oil paste and continue baking until golden brown for another 10 minutes or so.
  9. When it is ready, take it out of the oven and let it stand for 10-15 minutes to tighten. Then cut it into pieces and serve.

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