Easy chicken tetrazzini
This chicken pasta bake with a creamy mushroom sauce and a cheese and breadcrumb topping uses a clever tinned soup hack. The addition of peas makes this a perfect all-in-one weeknight supper.
Ingredients
- Olive Oil30 ml
- Chicken stock200 ml
Instructions
5 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish.
- 2
Cook the pasta in a large pan of boiling water over a high heat for 8-10 minutes, stirring occasionally, until only just tender.
- 3
Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly.
- 4
Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well.
- 5
Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25-30 minutes, or until golden brown and bubbling. Serve with a crisp green salad.
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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