You will need
250 g chunky cottage cheese
1 x 200 g Ina Paarman’s Ready to Serve Cheese Sauce
½ cup (125 ml) full cream milk
Adjust the oven rack to the middle position. Preheat oven to 180°C.
We used a 21 cm x 28 cm ovenproof dish.
Sprinkle the couscous over the bottom of the dish. Arrange the sliced tomatoes on top. Season tomatoes with Vegetable Spice.
Place the spinach in a bowl and pour boiling water over. Leave to stand for 2 minutes. Turn out into a colander and using a saucer, press down on the spinach to squeeze out the water. Spread spinach over tomatoes and season lightly with Vegetable Spice.
Slice the chicken breasts on the diagonal into strips. Toss the strips, in a plastic bag, with the Chicken Spice and flour. Arrange chicken strips over spinach layer, follow with a layer of shredded ham.
Measure all the topping ingredients, in a large measuring jug. Beat with a wire whisk until blended.
Pour over the chicken dish. Bake uncovered for 35 minutes until golden brown and puffy.