Cut skinless boneless chicken thighs into bite-sized pieces, coat in seasoned flour and fry in a little hot oil until nicely browned all over and cooked.
Drain and place in a shallow casserole dish. Slice mushrooms (chestnut or forrestier are good) and fry until turning golden, then transfer to the casserole
with the chicken. Cook penne pasta until just al dente, drain and mix well into the chicken and mushrooms. Now make a cheese sauce – melt 2 Tbs butter and
add 2 Tbs flour, stirring well over a medium heat, then take off the heat and pour in enough milk to make a nice smooth sauce (about 3/4 litre). Bring to a
simmer and cook until thickened, adding more milk if necessary. Stir in plenty of grated sharp cheddar cheese until melted, then pour this over the chicken
and pasta. Mix together equal quantities of panko breadcrumbs and grated parmesan and sprinkle this over the pasta, then bake in a 180°C oven for 25-30 minutes,
until bubbling at the sides and crisp and golden on top. Serve with a salad.