Chicken_and_mushroom_macaroniChicken_and_mushroom_macaroni Chicken_and_mushroom_macaroni

Chicken& Mushroom Maccaroni Bake

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 25MINS

1L Campbell’s Real Stock – Chicken

300g dried macaroni or penne pasta

500g skinless chicken breast fillet, thinly sliced

200g button mushrooms, sliced

2 TBS plain flour

2 cups tasty cheese, grated

1/2 cup dry breadcrumbs

2 TBS oil

STEP 1 Preheat oven to 220C.

STEP 2 Reserve 250ml (1 cup) of Campbell’s Real Stock. Pour remaining 750ml (3 cups) of stock into a large saucepan and bring to the boil. Add pasta, partially cover, and cook for 7 minutes or as directed on pack. Do not drain. Remove from heat.

STEP 3 Heat 1 tbsp oil in a frying pan. Add chicken and cook for 5 minutes until golden brown. Add to pasta.

STEP 4 Heat remaining oil in the frying pan, add mushrooms, cook until softened. Stir in flour and cook, stirring, over medium heat for 1 minute. Add the reserved 250mL (2 cups) stock, stirring continuously, until just thickened. Stir through pasta mixture with 1 cup of cheese. Spoon into an ovenproof dish. Top with remaining cheese and breadcrumbs and bake for 20 minutes or until golden.