CHICKEN & CORN CHEESY MACARONI BAKE

INGREDIENTS

1 teaspoon vegetable oil

500g skinless chicken breast fillet, diced

13/4 cups water

1 cup reduced fat milk

1 packet Continental® Macaroni Cheese Pasta & Sauce, Value Pack

1 x 420g can corn kernels, drained

2 cup sliced green beans

1 cup fresh breadcrumbs

2 tablespoons freshly grated Parmesan cheese

1 teaspoon chopped oregano

DIRECTIONS

Preheat oven to 200°C

Heat oil in a pan and cook chicken until golden. Add water and milk; bring to the boil. Add Macaroni Cheese, corn and beans. Simmer uncovered for 8 minutes.

Transfer mixture to a lightly greased ovenproof dish. Combine breadcrumbs, parmesan and oregano; sprinkle over Macaroni mix.

Bake chicken and pasta for 15-20 minutes or until top is crunchy and golden.

Hint: This macaroni and cheese recipe goes well with grilled, lean pork cutlets and steamed greens. Substitute 1 teaspoon chopped oregano with either 1/4 teaspoon dried oregano or marjoram.