Creamy Chicken & Vegetable Pasta Bake

Step 1: Cook pasta in a large saucepan of boiling, salted water, following packet direction until tender, adding broccoli and peas and corn in the last 2 minutes of cooking time, drain well and then return pasta mixture to pan.

Step 2: Meanwhile, melt margarine in a medium saucepan over medium heat and add flour and cook, stirring for 1 to 2 minutes or until mixture bubbles and then gradually stir in warm milk and bring to the boil, reduce heat to low and cook, stirring for 4 to 5 minutes or until sauce thickens and season with salt and pepper and then stir in cheese.

Step 3: Preheat oven to 200c/180C fan forced.

Step 4: Grease a 6cm deep 2.5 litre (10 cup) capacity ovenproof dish.

Step 5: Add sauce, chicken, spinach and onion to the pasta mixture and stir to combine and then spoon mixture into prepared dish and sprinkle with remain cheese and breadcrumbs.

Step 6: Bake for 15 to 20 minutes or until golden and then stand for 5 minutes before serving.