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Cheesy Cheddar Bake

Cheesy Cheddar Bake

with Grilled Chicken Skewers

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A comforting, tasty and easy bake that makes a good lunch as well as a supper. Mixing pasta and veggies with cheese add extra punch and flavour, and is sure to be a hit with the whole family. Set everyone else on the job of making the kebabs while you prep the rest. Many hands make light work!

Tags:HealthyFamily Friendly
Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 unit(s)

Wooden Skewers

1 unit(s)


3 unit(s)

Chicken Fillet

8 unit(s)


200 grams

Smoked Cheese


1 pot(s)

Creme Fraiche


150 milliliter(s)



250 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

2 tbsp

Tomato Puree

2 tbsp


2 unit(s)

Vine Tomatoes

1 unit(s)


2 unit(s)

Garlic Clove

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2288.648 kJ
Energy (kcal)547 kcal
Fat15.0 g
of which saturates10.0 g
Carbohydrate68 g
of which sugars0.0 g
Protein38 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Put a large pot of water on to boil with ½ tsp of salt. Tip: Soak the wooden skewers in cold water for 15 mins before using them, to prevent burning once they’re in the oven.


Separate the broccoli florets from the stalk into bite-sized pieces and set aside. Peel and finely chop the onion and garlic. Cut the chicken into roughly 2cm pieces and halve the bacon rashers lengthways. Grate the cheese. LH: Mix the crème fraîche, milk and half the cheese together in a bowl and set aside.


Put the pasta and broccoli into the boiling water, cover and simmer for 5 mins. Meanwhile make your skewers. First roll up each bacon rasher. Then alternately skewer the chicken and bacon to create eight even sized kebabs. LH: Mix the tomato purée and honey together with 1/4 tsp of ground black pepper and brush over all sides of the meat.


Arrange the skewers on a baking tray and pop onto the top shelf of the oven. Cook for 15 mins, until browned and the chicken is cooked through.


Heat a frying pan on medium heat with 1 tbsp of olive oil. Add the onion and gently fry for 3 mins. Now add the garlic and fry for another minute, then take off the heat.


Cut the tomatoes into thin slices. Drain the pasta and broccoli well and transfer both to an ovenproof dish. Add the tomatoes and onion mixture. Pour the milk mix over the top and stir to lightly coat all the pasta. LH: Scatter the remaining cheese over the top. Put on the middle shelf of the oven to cook for 10 mins.


When your pasta has been in the oven for 10 mins, swap the cheese bake to the top shelf of the oven to brown, and move the skewers to the middle shelf. Cook both for a further 5 mins.


Once out of the oven, dish up the cheesy bake and serve with your chicken skewers. Enjoy!