This is a hearty chicken and vegetable casserole. This dish will come together really quickly if you are using leftover meat and vegetables from the fridge like I am. It is such a cunning great idea to use up leftovers yet create this delicious dish which my family loves.

Ingredients:

500g chicken breasts or thighs (shredded)
1 cup of cooked pasta
4 stalks of celery
1 large onion
500g mushrooms (sliced)
3 cooked eggs (sliced)
1 can of chicken Soup
2 cups of cream or milk
2 broccoli florets or any other greens on hand
2 tsp mustard
Cheese of your choice
Salt and pepper to taste

Method:
1) I am using all leftover cooked shredded chicken and vegetables from my fridge. If you are not, cook pasta, chicken, boil vegetables and eggs. Fried onion. Set aside.

2) Mix a can of chicken soup with milk/ cream as sauce, add mustard, salt and pepper.

3) Put the shredded chicken, pasta and cooked vegetables into a casserole dish. Carefully pour the prepared sauce into it.

4) Put the casserole into the oven. Bake at 180 degrees for 60 mins.

5) I then put a layer of tasty cheese (or cheese of your choice) on top and grill till golden.