Drizzle a bit of olive oil into an ovenproof saucepan and brown the chicken and bacon until golden. Pour in the water and scrape up all those yummy brown bits from the bottom – that’s where the flavour lives!

Add chicken stock powder, garlic, Dijon and flour, then stir for a minute to cook the flour.

Pour in the milk, keep stirring and let it bubble away until thick and creamy.

Stir in the cheese, then the corn – mix it all in nice and evenly.

Flatten the top with a spoon and sprinkle the breadcrumbs all over until completely covered.

Pop the whole dish in a 200°C oven for about 15 minutes, or until those breadcrumbs are golden and crunchy on top.