|1||royco — Chicken a la King Cook-in-Sauce|
|375 ml||flour — self-raising|
|60 g||cheddar cheese — grated|
|4 ml||freshly ground black pepper|
|1 ml||mustard — powder|
|1||onion — chopped|
|1||red pepper — chopped|
|125 ml||green beans — sliced|
|2 can||tuna — tinned|
Preheat oven to 180°C. To make the crumble, rub the butter into the flour, salt and pepper. Add the cheese and mustard. The mixture should resemble course breadcrumbs.
Fry onion in oil until soft, add red pepper and green beans and stir fry for 2 minutes. Add Royco® Chicken a la King Cook-in-Sauce to the onion mixture and bring to the boil.
Remove from the heat, add the tuna and then place the mixture in a 20cm oven-proof dish. Sprinkle the crumble on top and bake for 20 minutes until the crumble is light golden. Serve with a green salad.