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

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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

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