Chicken And Broccoli Cheese Bake



3 cups pasta

1 cup chicken stock

1 cup water

2x 200g packets of Tatua Cheese Sauce

1 bay leaf

500g chicken tenderloins

1 head of broccoli, cut into florets

Breadcrumb topping

150-200g day old bread

Hand full of flat leaf parsley

25g cold butter, chopped

50-60g of Brie, roughly chopped


  1. Place the pasta in a large (aprox. 2-3 litre) ovenproof dish.
  2. Mix the water, stock and Tatua Cheese Sauce together and pour over the pasta.
  3. Mix in the chicken tenderloins and bay leaf.
  4. Cover and cook at 180C for 30 minutes.
  5. Stir in the broccoli florets, top with breadcrumb mix and bake for a further 20-25 minutes until the crumbs are golden brown.
  6. To make the Breadcrumb topping place all the ingredients in a food processor and mix until a fine breadcrumb consistency.

Serves 4-6

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