This delicious pasta bake has a crunchy and slightly sweet topping.
|500 ml||chicken — cooked|
|250 ml||mixed vegetables — frozen|
|3||garlic cloves — finely chopped|
|250 ml||white cheddar — grated|
|30 ml||butter — melted|
|200 g||linguine — cooked|
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.