400ggreen beansorganic, or other seasonal green veg optional
Instructions
Bring a large pan of lightly salted water to the boil and cook the pasta as per the packet ingredients, then drain.
Pre-heat the oven to 180°C/350°F/gas mark 4. Heat half the oil in a large frying pan and fry the onion, leeks and squash for about 5 minutes, then remove from the pan.
If you're using raw chicken, remove the veg from the pan to create some room and fry the chicken until browned. If using leftover chicken just add it in with the veg.
Put everything back in the pan and stir in the cream and thyme. Season with salt and pepper and transfer to an oven proof casserole dish. Don't leave the cream simmering for too long or it will evaporate.
Break the crusty bread into bite sized chunks and sprinkle over the top of the casserole together with the grated cheese.
Cook in the oven for 30 minutes, until the bread turns golden and the filling is bubbling. Prepare the green veg if using and serve.