Shirley quickly remodelled leftover cooked chicken into a delicious family bake with the addition of a cheesy white sauce and penne pasta.

Ingredients

• 50 grams butter
• 3 tablespoons flour
• 1½ cups milk
• ½ cooked chicken, cold
• 3 cups cooked penne pasta
• ¼ cup grated Cheddar-style cheese
• 1 tomato, thinly sliced

Method

1. Preheat the oven to 180ºC.
2. Heat the butter in a heavy-based frying-pan and, when melted, stir in the flour and cook for 1 minute or until frothy. Remove from the heat and gradually stir in the milk. Return to the heat and stir over a moderate heat until thickened. Set aside.
3. Pull the chicken into bite-sized pieces, discarding skin and bones. Stir through the sauce with the penne paste and transfer to an ovenproof dish. Scatter over the cheese and arrange the sliced tomato on top.
4. Bake in the preheated oven for 40-45 minutes or until hot and golden. Serve with steamed greens or a salad.