A simple and delicious recipe for Roast Chicken Pasta Bake
1 ½ cup macaroni pasta
2 cups roast chicken
½ cup milk
1 cup water
2 medium tomatoes, chopped
1 packet white onion soup / 1 packet chicken soup
½ cup grated cheddar cheese
½ cup peas (optional)
½ cup roast butternut pieces (optional)
2 tablespoons sugar
½ teaspoon dried thyme
Bring a pot of salted water to the boil, pour in the macaroni and boil on a high heat for 15 minutes, or until al dente. Drain and set aside.
Preheat oven to 180˚C.
Take all meat off the roast chicken, roughly chop, set aside.
Heat oil in a medium sauce pan, on a medium to high heat. Put in the chopped tomato and fry for 5 minutes. Sprinkle over the sugar and give it a quick stir.
Add in the chicken pieces, peas (optional) and thyme and mix together gently. Allow to heat up for 2 minutes.
Pour in the water and milk. Allow to heat up, stirring occasionally and very gently.
Once the liquid is almost at boiling point, slowly add in the packet of soup. You will need around 2 -3 tablespoons of the soup. Stir into the liquid, ensuring there are no lumps.
In a deep casserole dish, place the cooked pasta. Place the roast butternut pieces all around (this step is optional). Pour over the chicken mixture evenly. Sprinkle over cheese and place in preheated oven for 15 minutes.
Tip: I prefer to add the packet soup close to the edges of the pot, so that you can concentrate on one area to dissolve the mixture, and when dissolved mix through all the liquid.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.