Chicken and Corn Bake

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!

• Ready In: 35 mins
• Serves: 4

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.