Ingredients (9)
|
500 ml
|
chicken
— cooked |
|
250 ml
|
mixed vegetables
— frozen |
|
3
|
garlic cloves
— finely chopped |
|
330 ml
|
cream
|
|
1
|
bread slices
|
|
250 ml
|
white cheddar
— grated |
|
30 ml
|
butter
— melted |
|
200 g
|
linguine
— cooked |
|
30 ml
|
honey
|
Method:
Preheat the oven to 180°C.
Remove the cooked chicken from the bones. Discard the skin and bones and shred the chicken.
In a saucepan, combine the chicken, vegetables, garlic and cream and heat through.
In a blender, blitz the bread into crumbs and transfer it into a small bowl. Add 60ml (¼ cup) cheese and the butter.
Add the pasta and remaining cheese to the hot chicken mixture. Heat, while stirring, until the mixture starts to bubble.
Spoon into a casserole dish. Top with the breadcrumb mixture and drizzle with honey. Bake for 5 minutes or until the top begins to brown.
Serve in bowls.
