Chicken and Vegetable Pasta Bake …

Chicken and Vegetable Pasta Bake

If you need an easy recipe to satisfy your hungry family, this is it … a delicious combination of vegetables, chicken and pasta that’s guaranteed to please. You can either poach and shred some chicken breast or use left overs from a barbecue chicken Add different veggies to again use up leftovers or simply add and subtract other vegetables to suit your family’s tastebuds!

Chicken and Vegetable Pasta Bake …
Ingredients …
  • 2 cups dried pasta, cooked
  • 1 tablespoon oil
  • 2 small cloves garlic, crushed
  • 1 medium onion, diced finely
  • 3 shortcut pieces of bacon, diced finely
  • 10 -12 small mushrooms, chopped into quarters
  • ¾ cup chicken stock
  • 250ml light sour cream
  • 125g can corn kernels
  • 2 cups broccoli, cut into small pieces and lightly steamed
  • 1 – 1 ½ cups cherry tomatoes, chopped into quarters
  • 1 ½ cups barbeque chicken, shredded
  • 1 – 1 ½ cups cheddar cheese
  • ¼ cup parmesan
  • fresh basil
Method …
  1. Boil pot of water, cook pasta until tender, drain and set aside.
  2. Preheat oven to 180C.
  3. Heat oil in pan and add garlic, onion and bacon. Simmer until onion is transparent.
  4. Add mushrooms and chicken stock and simmer for 2 – 3 minutes.
  5. Remove pot from stove and add sour cream, corn, broccoli, cherry tomatoes and chicken. Stir well to combine.
  6. Transfer to baking dish and spread evenly. Top with cheddar cheese and parmesan and bake for 30 minutes or until cheese has melted and is browning.
  7. Remove from oven, add fresh shredded basil leaves and serve.

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