Chicken Pasta Bake for a Crowd

    Chicken Pasta Bake for a Crowd


    254 people made this

    About this recipe: A terrifically tasty chicken pasta bake that is cheap to make, as well. If this easy peasy pasta bake is too large for your crowd - divide it into two baking dishes; eat one, freeze the other. You can also use turkey breast meat.

    Serves: 20 

    • 500g spaghetti, broken into pieces
    • 3 (295g) tins condensed cream of mushroom soup
    • 340g grated Cheddar cheese
    • 850g boiled chicken breast meat, shredded
    • 1 pound sauteed mushrooms
    • 1/2 (250g) jar roasted red peppers, drained and sliced
    • 475ml reserved chicken stock

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pan of salted water to the boil. Add uncooked spaghetti (broken into thirds) and cook for 8 to 10 minutes or until al dente. Drain and set aside.
    2. In a large saucepan, heat soup over low heat. Add grated cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, red peppers and cooked spaghetti and stir all together. Add enough of the reserved stock to make it 'sloppy' and mix all together.
    3. Pour mixture into a 20x30cm baking dish. Sprinkle reserved grated cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

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