• 1 store bought BBQ chicken, cut into bite size pieces, skin and bones removed

• 250 grams pasta (small - shells, elbows or macaroni)

• 1 head broccoli, cut into bite size pieces

• 1/2 cauliflower, cut into bite size pieces

• 3 cobs corn, kernels removed

• 150 grams green beans, cut up into small pieces

• 1 red capsicum, diced

• Optional: ham or cooked bacon

• Other Ideas: any leftover vegetables such as roasted sweet potato or pumpkin, spinach, frozen peas

• 100 grams tasty cheese

• 100 grams butter

• 4 tablespoons plain flour

• 3 1/2 - 4 cups milk

• 100 grams tasty cheese (you can also use mozzarella or parmesan)

• Salt & pepper

1. Preheat the oven to 180 degrees celsius.

2. Pull the chicken meat from the BBQ chicken and cut into bite size pieces. Discard the skin and bones. If you like the seasoning add that to the pasta bake.

3. Cut up broccoli, cauliflower, green beans and remove the corn kernels from the cob. Set aside. Put enough water in the saucepan/pot to cook the pasta and vegetables (such as corn, broccoli, cauliflower & green beans).

5. When the water has come to the boil, add a teaspoon of salt. Add pasta and cook for 2 minutes less than the packet instructions ie if the packet of pasta says to cook the pasta for 8 minutes, cook the pasta for 6 minutes.

6. Halfway through the pasta cooking time, add the vegetables.

7. Once cooked, drain in a colander, cover and leave to stand while you make the sauce. 

Make the Sauce

8. Put a saucepan on a low heat and add the butter and melt. Don't let it burn.

9. Add the plain flour and stir with a whisk so that it's smooth, do this as quickly as possible.

10. Turn up the heat. Add the milk slowly, stirring continuously, when it's thickened, add more milk and stir until it's smooth and thickened, add more milk and so on. Once all the milk has been added, stir around the bottom edges of the pot with a wooden spoon or spatula and don't let it burn. The sauce will continue to thicken. You'll know when It's done as the sauce will coat the back of the spoon and run off the wooden spoon in a thin steam.

11. Add 3/4 of the cheese (75 grams) and let it sit to melt into the sauce. Add the salt and pepper. Taste to check seasoning.

12. Add half the pasta/cooked veggie mix to the baking dish. Then add half the chicken and half the capsicum. Add half the white sauce. Add the remaining pasta/cooked veggie mix to the baking dish along with the remaining chicken and capsicum and then top with white sauce. Sprinkle the top with the remaining cheese.

13. Cover with aluminum foil and bake in the oven for 30 - 40 minutes. Grill uncovered for a further 5 or so minutes until the top is browned and looking delicious.

14. Serve straight away.

15. Any leftovers store in the fridge or freezer.