Chicken pasta bake recipes
Our top 3 of 5 Chicken pasta bake recipes
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Chicken and Sweetcorn Pasta Bake
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Chicken and Pasta Bake
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Chicken, Chorizo and Olive Pasta Bake
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Tips
Tip 1: Use frozen broccoli as it works better than fresh and it is more convenient Tip 2: If you want it more runny creamy type sauce just add milk or single cream Tip 3: Don't cook for too long in the oven as the pasta will begin to dry out - you really just want to warm it through Tip 4: This dish is ideal to use up left over chicken from a roast dinner. Just cut up the chicken into relatively small pieces and mix it into the pasta with the other ingredients
Ingredients
- 1 Heinz Chicken Soup
- 1 onion chopped (Large)
- 1 sweetcorn (can)
- 8 Mushrooms. sliced
- 300g Pasta ( any type )
- 150g broccoli florets.frozen
- 1-3 garlic cloves. finely chopped
- As needed milk or single cream
- to taste cheddar cheese
Method
- 1. Bring pasta to the boil, but don't over cook as it will cook more in the oven later.
- 2. Add the broccoli after 5 mins.
- 3. Whilst pasta is cooking fry up the onion, mushrooms and garlic
- 4. Once the pasta and broccoli is cooked place in and oven proof dish
- 5. Mix in onions, mushrooms, garlic, sweetcorn and chicken soup
- 6. Grate cheddar cheese over the top (not too thick) and put in the oven at 180, till cheese is melted and turning crispy - about 10 mins.
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3 Comments
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King Cook 72 Tue Apr 28 2009 • Reply
Thanks Saga Team glad you liked it. I agree this is a lovely and easy dish and v. popular with the grandkids. By the way, this was a dish that my mum would cook often as a "midweek special"
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The Saga team Mon Apr 27 2009 • Reply
I tried this at home and it was excellent. Compliments to the original chef!
Ingredients
- 4 chicken breasts
- 1 red pepper
- 1 yellow pepper
- bunch of spring onions
- a jar tomato and herb sauce
- small punnet mushrooms
- 2 medium lumps mozzarella
- 500 g fusilli pasta
- to taste salt and pepper
- good slug Lea Perrins
Method
- 1. Put the pasta on to boil.
- 2. Chop up and fry the peppers, chicken, spring onions, mushrooms.
- 3. Drain the pasta, mix in the tomato sauce
- 4. Season to taste.
- 5. Mix in all the chicken and veg from the frying pan.
- 6. Put in an oven dish (two medium sized dishes are better than one big one)
- 7. Break up the mozzarella and scatter over the top.
- 8. Bake for 15-20 mins at 180 C, or 350 F or Gas Mark 4 until cheese is bubbling and golden brown on top.
- 9. Serve with some warm garlic bread.
- TIPS:
- A) You can start with uncooked chicken or adapted the recipe to use bits of ready cooked chicken. In which case just add the cooked chicken last at STEP 2 i.e. when frying the peppers, spring onions and mushrooms - so you dont overcook.
- B) You can easliy make the tomato and herb sauce yourself by using a can of pealed tomatoes and herbs (I do) or Passata comes in cartons usually found near tinned tomatos in supermarkets. It is normally flavoured with Basil or Garlic and is quite thick.
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Add commentIngredients
- 1 pack of sliced chorizo
- 15 black olives pitted & halved
- 2 chicken breasts
- 1.5 cans Chopped tinned tomatoes
- ½ onion chopped finely
- 2 Cloves of garlic finely chopped
- 300g Pasta (fusilli or Penne is best)
- medium cheddar grated
- pinch salt and pepper
Method
- Pre heat the oven to 200
- Cook the pasta for half the reccomended time & drain
- In a wok or frying pan, fry the onion and garlic off and then add the the chicken until cooked through.
- Add the chorizo, and olives and cook for 1 minute and then add the tomatoes, salt and pepper.
- Combine the semi cooked pasta with the tomato mixture and then pour the mixture into a baking dish, top with the grated cheddar and place in the oven for 20 minutes.
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