Add rhubarb and fold into

Chicken Vegetable bake

The Ingredients

1 cup pasta 2 rashers of bacon 1 large onion, chopped 250g broccoli, chopped 2 carrots, sliced 2 celery, sliced 2 cups, chopped cooked chicken 440g can corn kernels, drained 1 teaspoon dry mixed herbs 1 small chicken stock cube, crumbled 1 cup grated tasty cheese Paprika to sprinkle over the top Cheese sauce: 60g butter 2 tablespoon plain flour 2 cups milk ½ cup grated tasty cheese

Submitted by Kylie Lunson

Directions

1. For the cheese sauce, melt butter in a saucepan, stir in flour and stir over medium heat for one minute. Remove from heat. Gradually stir in milk then stir overheat till sauce boils and thickens. Stir in cheese and stir till cheese has melted. 2. For the remainder, gradually add pasta to a large saucepan of boiling water. Boil till just tender and drain. 3.Add bacon and onion to a medium saucepan. Stir overheat for about 3 mins or until bacon is cooked. 4.Boil, steam or microwave broccoli, carrots and celery till tender and then drain. 5. Combine pasta, bacon mixture, broccoli, carrots, celery, chicken, corn, mixed herbs, stock cube and cheese sauce in large bowl and mix well. 6.Spoon mixture into an oven-proof dish and sprinkle with cheese and paprika. 7.Bake in a moderate oven for 25 minutes.