This recipe was completely inspired by thekitchn.com one of my favourite blogs. I have changed it a little to take out some of the milk and add more stock and flavour to the white sauce. If you want to use all milk in your white sauce then please do
Use pre- bought roasted chicken or dice raw chicken thigh and simmer in the stock for the sauce. Drain and set aside.This makes a really delicious flavoured stock
Don't forget you can make this cover and refrigerate for a day. Just lengthen the cooking time by about 10 minutes.
Add as much cheese as you can handle :)