Don't reheat this, or the recipe below. I've tried it, and it tastes absolutely foul.

Ingredients

150g pasta shapes (or normal pasta)
50g margarine
50g flour
One pint milk
200g frozen mixed vegetables
200g cooked chicken
50g fresh breadcrumbs
50g grated cheese

Instructions

• Half fill a large pan with water. Add half a teaspoon of salt and a few drops of oil.


• Meanwhile dice the chicken and grate the cheese.


• Add pasta, all at once, and stir with a large spoon to ensure it doesn't all stick together. This is, add the pasta to the pan, not to the chicken.


• Boil until the pasta is soft.


• Pour carefully through a colander or something similar to get rid of the water, then set aside.


• Place fat, flour and milk together in a medium sized saucepan. Heat gently, stirring all the time (this is important) until the sauce boils and thickens.


• Stir in the prepared chicken, cooked pasta and thawed, drained vegetables.


• Pour into oven-proof dish.


• Mix together breadcrumbs and grated cheese. Sprinkle these evenly over the dish.


• Grill until the cheese melts and turns golden brown.

This can make you look like you know fancy cooking, but is actually very easy.

Ingredients

1 small onion
1 small leek
Half a red or green pepper
200g cooked chicken
75g button mushrooms
300g tin of condensed mushroom soup
50g grated cheese
25g fresh breadcrumbs (brown is best)
Three 5ml spoonfuls of dried herbs (mixed herbs, parsley or basil)

Instructions

• Prepare vegetables: dice onion and pepper, slice mushrooms and leeks.


• Place all veggies in a medium sized pan, add 30mls of water, place lid on the pan and put on a very low heat to "sweat" for ten minutes. (Sounds disgusting, doesn't it!)


• Add soup herbs and seasonings, and mix together well.


• Add chicken.


• Mix grated cheese and breadcrumbs together in a small bowl, to make "au gratin" mixture.


• Pour chicken mixture into 1 litre (2 pints) ovenproof serving dish.


• Sprinkle au gratin mixture over the top.


• Place under preheated grill until crisp and brown, watch it carefully.

You can serve this with baked potatoes and vegetables such as carrots or sweetcorn, if you like.

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