- 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.