A recipe from the Good Food collection.
200 g (7 oz) spiral pasta
425 g (15 oz) can cream of mushroom or broccoli soup
250 g (1 cup) sour cream
1 teaspoon curry powder
1 barbecue chicken
250 g (9 oz) broccoli, cut into small pieces
80 g (1 cup) fresh breadcrumbs
185 g (1½ cups) grated Cheddar cheese
1. Preheat the oven to 180C (350F/Gas 4). Bring a saucepan of salted water to the boil, add the pasta and cook for 10–12 minutes, or until al dente. Drain.
2. Combine the soup, sour cream and curry powder and season to taste with freshly ground black pepper.
3. Remove the meat from the chicken carcass and roughly chop. Combine the chicken with the pasta, broccoli and soup mixture. Spoon into four lightly greased 500 ml (2 cup) ovenproof dishes and sprinkle with the combined breadcrumbs and cheese.
Bake for 25–30 minutes, or until the cheese melts.