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Creamy Chicken Pasta Bake with Sliced Roast Chicken

Enjoy a comforting pasta bake made with Moira Mac’s Roast Chicken Breast Slices. Tender sliced roast chicken is folded into a rich, creamy sauce for a hearty family dinner everyone will love.
40

min

6

serves

Dinner, Lunch

Ingredients

  • 600g Moira Mac’s Roast Chicken Breast Slices
  • 250g packet pasta – spirals, but any type cooked to al dente and cooled
  • 200g broccoli florets, blanched
  • 3 tablespoons unsalted butter
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 200g button mushrooms, sliced
  • 1 small red capsicum, diced
  • 2 tablespoons plain flour
  • 1 cup milk
  • 1 tablespoon seeded mustard
  • 1 1/2 cups shredded 3 cheese mix

Method

  1. Preheat the oven to 200 °C
  2. Place the cooked pasta and broccoli in a large mixing bowl.
  3. Melt butter in a large deep frypan over medium high heat. Add the onion and cooked for a few minutes until softened. Add the garlic, mushrooms and capsicum and cook for a further 4 mins or until almost cooked through.
  4. Then sprinkle the flour over the mixture. Stir to combine. Cook, stirring for 2 mins and then add the stock. Continue stirring until any lumps have dissolved.
  5. Add the milk and mustard, season well. Continue cooking until the sauce reaches a gentle boil.
  6. Take off the heat and stir through the Moira Mac’s Roast Chicken Breast Slices and 1 cup of the cheese. Pour mix into the mixing bowl which has the pasta and broccoli. Stir well to combine.
  7. Pour the mix into a large 8 cup capacity baking dish, and smooth over the top.
  8. Sprinkle remaining cheese over the top of the casserole and return to oven to bake for a further 10 mins or until the cheese has melted and is golden.
  9. Serve warm with a side salad.

Recipe Featuring Moira Mac’s

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