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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This comes from the Food Lovers Diet Book, but tastes anything but low fat. A great meal with a leafy salad, it also makes a great lunchbox meal ( if you should have any leftovers!). Not only is this really easy, but it's also a tasty way to use up leftover chicken...even the kids love it, and it sneaks a few veggies into their diet too! Ingredients:
1 (85 g) packet maggi 2-minute noodles, chicken flavour |
1/4 chicken, cooked, shredded |
125 g corn kernels |
1 zucchini, grated |
3 eggs, lightly beaten |
1/2 cup tasty cheese, grated (i use low fat) |
Directions:
1. Preheat the oven to 180 degrees Celsius Grease and line the base of a 20cm round cake tin, or oven proof frying pan.
2. In a saucepan, break the noodle cake into 1/4's and cover with boiling water. Bring to the boil, simmer for 2 minute, then drain.
3. Combine the noodles, chicken, corn zucchini, eggs and contents of the flavour sachet in a bowl. Spoon the mixture into the prepared tin and sprinkle with the cheese.
4. Bake for 25 minutes, or until set. Turn out of the pan and serve cheese side up.
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