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Cook the pasta according to packaging instructions. Drain and set aside.
Add milk and MAGGI Secrets Béchamel Mix in large saucepan. Bring to boil with simmer with stirring for 3-4 minutes until the sauce thickens.
Spoon some of the béchamel sauce into the bottom of a baking dish. Place the pasta over the sauce, then add the mushrooms and chicken Mortadella. Add the rest of the béchamel sauce over the chicken then top with the Kashkaval cheese.
Bake in a 190°C preheated oven for 15 minutes or until top is golden brown.
Per Portion of 300g
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