Creamy Chicken and Mushroom Macaroni Cheese Bake
Try this Creamy Chicken and Mushroom Macaroni Cheese Bake recipe, or contribute your own.
Try this Creamy Chicken and Mushroom Macaroni Cheese Bake recipe, or contribute your own.
- 1 onion, chopped
- salt to season
- 1 x 500g | 17oz packet macaroni pasta
- 1 carrot, washed peeled and chopped
- 1/2 red capsicum/bell pepper washed, seeded and diced
- 500 g | 1lbs boneless skinless chicken thigh fillets, cubed
- 1 head of broccoli washed and cut into florets
- 200 g | 7oz sliced mushrooms washed
- 2 cloves garlic minced or finely chopped
- 500 ml light cooking cream (i used 2x tubs philadelphia e
- 2 tablespoons vegetable stock powder (vegeta)
- 3/4 cup parmesan cheese grated and divided
- Carbohydrate 2.98956563207233 g
- Cholesterol 1.65000000210242 mg
- Fat 0.536437500683524 g
- Fiber 0 g
- Protein 0.721125000918852 g
- Saturated Fat 0.32439375041334 g
- Serving Size 1 1 Serving (76g)
- Sodium 28.6687500365295 mg
- Sugar 2.98956563207233 g
- Trans Fat 0.0330187500420722 g
- Calories 19 calories
Step-by-step
Preheat oven to 200c | 390f.
Cook pasta in a large saucepan of salted, boiling water, following packet directions until tender.
Drain pasta in a colander and pour into a deep baking dish.
Set aside.
While pasta is boiling, pan fry in a large and deep frying pan/skillet, onion and carrot until onion is transparent.
Add the chicken, broccoli and mushrooms, and cook until chicken has browned and broccoli has softened slightly.
Stir through garlic, cooking cream, stock powder and salt (adjust to your tastes).
When cream begins to simmer, remove from heat and stir through ½ cup parmesan cheese.
Pour Creamy Chicken onto pasta and stir through really well to combine.
Change oven setting to grill/broil on medium heat.
Sprinkle pasta and chicken mixture with remaining cheese, and place into oven to brown on top.
When golden on top, remove from oven and serve!.
