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Chicken and Pasta Gratin
Chicken and Pasta Gratin
  • By Course or Type
  • Main Course
  • Poultry

Chicken and Pasta Gratin

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  • INGREDIENTS

    Chicken and Pasta Gratin with

  • NUTRITIONAL INFORMATION

    Chicken and Pasta Gratin with

  • HOW TO PREPARE

    Chicken and Pasta Gratin with

  • REVIEWS

    Chicken and Pasta Gratin with

  • 1 kg whole chicken
  • 1½ cups penne pasta or 150 g, or spiral pasta
  • 4 cups milk or 1 liter
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1½ cups mushrooms or 150 g, fresh or canned, chopped
  • 200 g chicken mortadella, or turkey mortadella slices cut into strips
  • 2 cups mozzarella cheese or 200 g, grated

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  • Energy 721 Kcal
  • Protein 51 g
  • Carbohydrate 38 g
  • Fats 40 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Boil the chicken for 40 minutes or until cooked. Discard the skin and bones, then shred the chicken meat and set aside.
2
Cook the pasta according to packaging instructions preferably “al-dente”. Drain and set aside.
3
Add milk and MAGGI Secrets Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
4
Spoon some of the béchamel sauce into the bottom of a baking dish. Arrange half the quantity of pasta over the sauce.
5
Combine mushrooms, turkey mortadella and the cooked chicken together. Arrange the mixture over the pasta in the dish.
6
Cover the chicken mixture with the rest of cooked pasta, spoon the rest of the béchamel sauce over the pasta and top with the mozzarella cheese.
7
Bake in a 190°C preheated oven for 15 minutes or until top is golden brown.

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INGREDIENTS

Chicken and Pasta Gratin with

  • 1 kg whole chicken
  • 1½ cups penne pasta or 150 g, or spiral pasta
  • 4 cups milk or 1 liter
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1½ cups mushrooms or 150 g, fresh or canned, chopped
  • 200 g chicken mortadella, or turkey mortadella slices cut into strips
  • 2 cups mozzarella cheese or 200 g, grated

Like recipe? Add the ingredients to your basket and deliver to you.

NUTRITIONAL INFORMATION

Chicken and Pasta Gratin with

  • Energy 721 (Kcal)
  • Protein 51 (g)
  • Carbohydrate 38 (g)
  • Total Fat 40 (g)
HOW TO PREPARE

Chicken and Pasta Gratin with

1
Boil the chicken for 40 minutes or until cooked. Discard the skin and bones, then shred the chicken meat and set aside.
2
Cook the pasta according to packaging instructions preferably “al-dente”. Drain and set aside.
3
Add milk and MAGGI Secrets Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
4
Spoon some of the béchamel sauce into the bottom of a baking dish. Arrange half the quantity of pasta over the sauce.
5
Combine mushrooms, turkey mortadella and the cooked chicken together. Arrange the mixture over the pasta in the dish.
6
Cover the chicken mixture with the rest of cooked pasta, spoon the rest of the béchamel sauce over the pasta and top with the mozzarella cheese.
7
Bake in a 190°C preheated oven for 15 minutes or until top is golden brown.
REVIEWS

Chicken and Pasta Gratin with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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