Chicken And Bechamel Bread Pudding Recipe | MAGGI® Arabia

Chicken and Bechamel Bread Pudding

A creamy filling with chicken and broccoli topped with crunchy bread sprinkled with panko and parmesan. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 200 g chicken thighs cut into cubes
  • 2 cloves of garlic, minced
  • 200 g mushrooms, sliced
  • ½ cup scallions, chopped
  • 1 tablespoon Italian herbs
  • 1 tablespoon olive oil
  • 1 packet toast slices (around 20 pieces), cut into squares
  • 750 ml skimmed milk
  • 1 sachet MAGGI® Béchamel Mix
  • ½ cup Gruyere cheese

How to Prepare

  1. Preheat oven to 180°C and place rack on medium level.
  2. In a medium pan sauté chicken thighs with the chopped garlic. When cooked add in the mushrooms, scallions until tender stir in the Italian herbs.
  3. Remove chicken and mushroom mixture from heat and allow to cool slightly.
  4. Brush an oven mould with olive oil.
  5. Place half the quantity of the toast in the bottom of the mold.
  6. Prepare sauce by combining MAGGI® Béchamel Mix and skimmed milk in a deep saucepan. Stir over medium heat until the needed thickness.
  7. Stir and remove from heat. Pour half of the sauce in an oven-proof baking dish.
  8. Pour ¼ of the béchamel sauce on the top of the toast.
  9. Mix the remaining béchamel sauce with the chicken, mushroom mixture and spoon it into the dish.
  10. Top with the Gruyere cheese. Bake in oven preheated to 180°C for 20 mins or until golden brown.

Nutritional Info

No Info

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