Chicken Pasta Bake

Ingredients:

• 1 Onion, diced
• 1 cup diced mushrooms
• ½ Capsicum, diced
• Small amount of oil
• 250g Gluten Free Pasta (I used Orgran-s shells but I would suggest you use a less hollow shape)
• Maggie Gluten Free Cheese Sauce
• Maggie Gluten Free Chicken Soup
• 1 Cup frozen mixed vegetables
• 100g (approx) diced ham or cooked bacon e.g. Hellers Gluten Free bacon strips
• 300g chicken chopped into small pieces
• 1 Tablespoon parmesan cheese
• ½ cup grated cheese
• Salt and Pepper to season

Method:

1. Set oven to 180° C to preheat while you prepare the bake.
2. Sauté onions and mushrooms and capsicum in a little oil for 2 minutes.
3. Add chicken and lightly brown.
4. When chicken is lightly browned, mix soup with boiling water as per directions.
5. Add soup, ham/bacon and frozen vegetables to chicken mixture and simmer.
6. While chicken simmers, boil pasta for approx 10 mins or as per instructions on pack.
7. When pasta is ready, drain and cover the bottom of a baking dish with half of the pasta.
8. When chicken is cooked through, sprinkle over pasta and cover with a layer of the remaining pasta.
9. Mix cheese sauce with boiling water as per instructions on pack (just mix well, no cooking needed).
10. Pour cheese sauce over pasta and sprinkle with grated cheese, parmesan and salt and pepper to taste.
11. Bake for 20min or until cheese has melted and sauce thickened. Serves 4.

 Print