This was a new dish for our household this evening, we are always looking for ways to use up the Sunday roast, (other than feeding it to the dogs!). What this dish delivers is a wholesome dish, textured with both soft pasta and crunchy toasty bread.
Easily prepared, and according to my family, best served with a big squeeze of Red or Brown Sauce!
Cook 50g of pasta, per person, according to the packet instructions.
Meanwhile, Preheat the oven to 200C
Combine 200-300ml of creme fraiche with 1-2 tablespoons of whole grain mustard.
Gently warm through.
Add left over chicken from Sundays roast, and 50g of grated cheese. Season with Black pepper. Stir gently whilst the cheese melts.
Combine the drained cooked pasta with the creamy cheesie sauce and tip in to a baking dish.
Take two slices of bread and cut in to 1cm cubes. Put the bread cubes in a layer on top of the pasta, sprinkly with a further 25g of grated cheese and then bake in the oven for aroudn 15 minutes until the cheese has melted and the bread has turned lightly golden.