CREAMY CHICKEN AND MUSHROOM PASTA BAKE
500g elbow macoroni
Half punnet mushrooms
Half green or red pepper diced
1onion chopped up
2cups grated cheese
1packet Royco chicken a la king cook in sauce/3cups shredded chicken..i used left over sunday roast chicken
2&a half cups milk
Mixed herbs for garnishing over the grated cheese
Method:boil pasta in salt water,drain & keep aside when cooked to aldente stage…in a pot /pan add 2tblespoons butter,add ur onion and allow to saute’for 2mins,add your pepper & your mushrooms…allow to cook for 6mins…add ur shredded chicken and stir until combined…add ur 2and a half cups of milk &your Royco chicken a la king cook in sauce..mix and allow to simmer until thick to your desired thickness and is nice and creamy..add your pasta to the pot and mix through..pour your mixture into a pyrex dish & top with grated cheese & sprinkle with mix herbs ..bake in oven 180deg for 20minutes or until cheese has melted and is golden brown…serve with a salad.
Source and Photo: Colleen Heugh
