About this recipe:Crunchy cornflakes and Cheddar cheese top this creamy pasta bake. It has some unexpected ingredients, but is so comforting and delicious. Make this ahead up to 1 day in advance. Or you can freeze it uncooked, then bake it from frozen (increase cooking time by 15 minutes). In place of the tinned green beans, you can use 450g of mixed veggies, frozen or thawed.
500g penne or rigatoni pasta
2 skinless chicken breast fillets
2 (295g) tins condensed cream of chicken soup
2 teaspoons lemon juice
1/2 teaspoon curry powder
1 (400g) tin haricots verts, drained
1/2 (300g) tin chopped mushrooms, drained
120g grated Cheddar cheese
60g melted butter
100g crushed cornflakes cereal
2 teaspoons chopped fresh parsley
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 190 C / Gas 5.
Cook the pasta according to packet directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts in water until fully cooked.
In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, haricots verts and mushrooms. Drain and stir in the pasta. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a 2 litre casserole dish.
Sprinkle the Cheddar cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
Bake at 190 C / Gas 5 for 20 to 30 minutes, or until the cheese is bubbly.