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