Creamy Chicken & Vegetable Pasta Bake
Recipe: #26190
June 09, 2017
Categories: Casseroles, Chicken, Fusilli, Sunday Dinner, Oven Bake, Chicken Dinner, more
"Love pasta bakes and this one from Super Food Ideas March '17 sounds so good."
Original is 6 servings
Ingredients
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 by Step Method
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.
Step 6
Bake for 15 to 20 minutes or until golden and then stand for 5 minutes before serving.
Tips
No special items needed.
1 Reviews
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