500g diced chicken
100g pasta (eg, macaroni)
2 leeks, chopped
300g (approx size) can condensed chicken soup
150 ml milk
100g grated cheese
50g butter
Black pepper
1 slice bread made into breadcrumbs

Dry-fry the diced chicken until browned.

Cook pasta according to pack instructions and drain.

Melt the butter and fry the leeks for 2 minutes. Remove from heat and stir in the soup and milk. Heat through gently.

Put into ovenproof casserole dish. Add the pasta, about ¾ of the cheese, and sprinkle with black pepper.

Put breadcrumbs on the top, with the remaining cheese.

Bake at 190°C for 30-35 minutes or until golden brown.

Serve with vegetables and garlic bread.