Creamy Pasta Bake with Mushrooms and Chicken
- 400 g dried shell pasta
- 1 barbecue chicken
- 1 tbs olive oil
- 20 g butter
- 1 brown onion, diced
- 250 g button mushrooms sliced
- 400 g Heinz Condensed Soup & More Creamy Assorted Mushroom and Thyme
- 1/2 cup water
- 10 g chives, finely chopped
- Extra 40g butter, melted
- 1 cup Panko breadcrumbs
- 1/2 cup finely grated parmesan cheese.
Preheat oven to 200 degrees. Grease 12 cup capacity baking dish.
Cook Pasta in a large saucepan of boiling water until tender as per packet instructions. Drain
Remove skin and meat from chicken. Discard Skin and carcass. Chop or Shred Chicken and place in a bowl.
Heat Oil and Butter in a deep frying pan over medium high heat.
When the butter has melted, add onion and mushrooms. Cook for 8 minutes until golden. Pour mushroom soup and water over the mushroom mixture. Stir until combined mixture comes to the boil. Remove from the heat.
Add pasta and chicken to the sauce.
Add Chives to the pasta mixture. Stir until combined.
Transfer to prepared baking dish.
Combined melted butter, breadcrumbs and parmesan. Sprinkle over the top of the bake.
Bake for 25-30 minutes or until top is golden and pasta is heated through. Serve with salad.