Creamy Chicken & Vegetable Pasta Bake

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6
Servings

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #26190

June 09, 2017

Categories: Dinner, Main Dish, Casseroles, Poultry, Chicken, Pasta, Fusilli, Vegetables, Pantry/Shelf, Quick Meals, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Cooked Chicken or Beef, Cooked Chicken more

recipe by:
ImPat

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recipe by:
ImPat

"Love pasta bakes and this one from Super Food Ideas March '17 sounds so good."

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (333.7 g)
Calories 508.2
Total Fat - 16 g
Saturated Fat - 5.9 g
Cholesterol - 171.8 mg
Sodium - 411.4 mg
Total Carbohydrate - 66 g
Dietary Fiber - 9.1 g
Sugars - 6.9 g
Protein - 26.6 g
Calcium - 337.5 mg
Iron - 3.2 mg
Vitamin C - 28.7 mg
Thiamin - 0.3 mg

Step 1

Cook pasta in a large saucepan of boiling, salted water, following packet direction until tender, adding broccoli and peas and corn in the last 2 minutes of cooking time, drain well and then return pasta mixture to pan.

Step 2

Meanwhile, melt margarine in a medium saucepan over medium heat and add flour and cook, stirring for 1 to 2 minutes or until mixture bubbles and then gradually stir in warm milk and bring to the boil, reduce heat to low and cook, stirring for 4 to 5 minutes or until sauce thickens and season with salt and pepper and then stir in cheese.

Step 3

Preheat oven to 200c/180C fan forced.

Step 4

Grease a 6cm deep 2.5 litre (10 cup) capacity ovenproof dish.

Step 5

Add sauce, chicken, spinach and onion to the pasta mixture and stir to combine and then spoon mixture into prepared dish and sprinkle with remain cheese and breadcrumbs.