Use leftover chicken for this simple family supper dish, made in less than 30 minutes.
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175 g (6 oz) dried pasta shapes, such as spirals (fusilli)
Salt and black pepper
225 g (8 oz) broccoli florets
2 sticks celery, thinly sliced
300 g (10½ oz) canned condensed half-fat tomato soup
200 ml (7 fl oz) skimmed milk
350 g (12 oz) skinned, boned cooked chicken
25 g (1 oz) fresh white breadcrumbs
¼ teaspoon dried herbes de Provence, or dried mixed herbs
Method Prep:5min › Cook:20min › Ready in:25min
Bring a large saucepan of water to the boil over a high heat, add the pasta and a pinch of salt and cook according to the instructions on the packet. Drain well and set aside.
Meanwhile, bring another pan of water to the boil, then add the broccoli, celery and a pinch of salt and boil for 5 minutes, or until the broccoli is just beginning to soften. Drain well, rinse under cold water, drain again and set aside.
Heat the grill to medium-high. Put the soup and milk into a large pan over a medium heat and bring to a simmer, stirring occasionally.
Trim any fat off the chicken and cut it into bite-size pieces. Add them to the tomato soup mixture along with the broccoli, celery and pasta, and reheat at a simmer for 5 minutes. Season to taste.
Pour the chicken mixture into four individual gratin dishes, or a single shallow 1.75 litre (3 pint) flameproof serving dish. Scatter the breadcrumbs and herbs evenly over the top, then grill until the sauce is bubbling and the crumbs are crisp and golden. Serve hot.
Ring the changes by replacing the broccoli with slices of courgettes or cauliflower florets.