Ingredients:
1 (200 g) cans sweetcorn, drained
1 lb of leftover chicken meat ( or buy a couple of portions or small frozen bird specially, and roast)
2 cups breadcrumbs
1/4 cup butter ( or lighter substitute)
1 (295 g) cans of campbells condensed chicken soup
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon mild curry powder, to taste
Directions:
Chop or break up the chicken into bite size pieces.
Spread the corn over the base of a lasagne dish.
Spread the chicken over the corn.
Mix together all the sauce ingredients, and spread over the chicken.
Melt the butter in a pan or in a bowl in the microwave.
Add the breadcrumbs to the butter and stir until they are all covered.
Cover the whole dish with the breadcrumbs.
Bake at 180 degrees centigrade[ 170 for fan oven] for 30 to 40 minutes, until the top is crispy and the mixture is bubbling.
Serve with green beans or other green vegetable.
Servings: 3
Time preparation: 20 min.
Time total: 60 min.