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!). Â What this dish delivers is a wholesome dish, textured with both soft pasta and crunchy toasty bread. Â
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. Â Season with Black pepper. Â 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. Â 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.Â