1 onion
1 celery stalk chopped
2 bay leaves
parsley
salt and pepper
1/2 recipe of béchamel sauce
1 head broccoli- steamed
1 can white beans
parmesan and mozzarella cheese
Place chicken in pot and add enough water to cover. Add chopped onion, celery, bay leaves, parsley, salt, and pepper. Bring to a boil and lower heat. Cook 30 minutes.
Meanwhile make sauce.
Shred the chicken and place in oven safe pan. Drain out onions from stock to place over chicken. Layer with broccoli, beans and sauce. Bake 350 for 15 minutes then top with cheeses and bake until they are browned.