Dice up leftover chicken or ham.

Dice up left over vegetables.

For a savory sauce, melt 2 oz butter, add 1 oz flour, stir in 1/2 cup of Chicken stock and thicken. Add a further 1/2 cup of chicken stock and stir until combined and thickened again.

For buttered breadcrumbs, melt butter and toss in breadcrumbs. Combine.

Place chicken and vege in casserole dish, pour over thickened sauce and scatter over the breadcrumbs.

Cook in oven 375F until topping is golden brown and meat mixture is heated through.