- 1.00 kg whole chicken
- 1.50 cups penne pasta
- 4.00 cups Milk
- 1.00 sachet MAGGI Idea of the Day Béchamel Mix
- 1.50 cups Mushrooms
- 200.00 g chicken mortadella
- 2.00 cups Mozzarella cheese
HOW TO PREPARE
Boil the chicken for 40 minutes or until cooked. Discard the skin and bones, then shred the chicken meat and set aside.
Cook the pasta according to packaging instructions preferably “al-dente”. Drain and set aside.
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.
Spoon some of the béchamel sauce into the bottom of a baking dish. Arrange half the quantity of pasta over the sauce.
Combine mushrooms, turkey mortadella and the cooked chicken together. Arrange the mixture over the pasta in the dish.
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.
Bake in a 190°C preheated oven for 15 minutes or until top is golden brown.