Chicken And Bean Bake

50 g/2 or polyunsaturated margarine
50 g/2 oz unbleached white Hour
600 ml/1 pint skimmed milk
225 g/8 oz cooked chicken, chopped
1 x 450 g/16 oz can baked beans
100 g/4 oz pasta shells, cooked
100 g/4 or Cheddar cheese, grated
2 large tomatoes, sliced
2 tablespoons flaked almonds

Melt the margarine in a large saucepan and add the Hour. Cook for 2 minutes, then remove from heat and gradually stir in the milk. Bring to the boil, stirring constantly. Add the chicken, beans and pasta and two-thirds of the cheese. Turn into a well-greased 1 litre/13/4 pint ovenproof dish and top with tomato slices.

Sprinkle with the remaining cheese and almonds and place under a preheated grill until the cheese has inched and golden. Alternatively, the dish may be left in a cool place until required and then reheated in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 45 minutes.

SERVES 3 to 4