Preheat oven to 175 Deg . C (350 Deg. F)

Clean and cut or chop ingredients needed. Shred the cooked or left over chicken.

In a medium pot add the water and salt and bring to boil the pasta. Boil for 8 – 12 minutes. Drain in a colander. (at least 2 minutes less than the normal boiling period as you will still bake this pasta)

In a medium sauce pan add butter or olive oil and fry the bacon bits and mushrooms with the broccoli for about 3 minutes tossing to cook all sides. Adding the garlic just before done. In a bowl mix the flour and milk and cream then add into the sauté ingredients in the pan and bring to simmer, stirring in well. Add only 2 cups of the cheddar cheese into this mixture and melt it. The mixture should be all smooth.

Grease a casserole dish and fill the dish with the pasta and shredded chicken and cream of mushroom and bacon sauce, with broccoli and add the cut cherry tomato. Mix all together well. Sprinkle the 1 cup of cheddar cheese on top of the casserole mixture and sprinkle some parsley over the cheese.

Bake for 30 – 40 minutes at 175 Deg. C until golden brown and cooked. (should bubble or if you have a clear Pyrex bowl you will see on the side that the liquid has thickened)

Serve with a salad for a tasty meal.