Attempted this the 2nd time today and definitely think that it tastes much better. Not sure if it is because I adjusted the amount of sour cream down, or because I had used the Campbell's premium cream of wild mushroom as opposed to the normal cream of mushroom, or maybe because I was less pressed for time and could do a better job. But I have to say that a rush job (including cooking) usually delivers result less than satisfying.
Ingredients:
- 200 gm spiral pasta (pre-cooked)
- 300 ml can cream of mushroom
- 200 ml sour cream
- 6 chicken fillet
- 250 gm broccoli (cut into small pieces)
- 1 cup fresh breadcrumbs
- 1 1/2 cup grated cheddar cheese
Preparation:
- Roast chicken fillet at 200 degree Celsius for 20 minutes.
- Roughly cut chicken into smaller pieces.
- Mix cream soup with 100 ml of water to thin consistency.
- Combine pasta, broccoli, cream soup, sour cream and chicken.
- Transfer mixture into an oven-proof dish and top with breadcrumbs and cheddar cheese.
- Bake at 180 degree Celsius for 25 minutes or until cheese has melted and top is golden brown.
Number of Servings: 4
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