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INGREDIENTS

Nouille and Chicken Gratin with

  • 1 kg whole chicken cleaned
  • 250 g fettuccini pasta
  • 5 cups or 1250 ml of milk
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1 tin Mushrooms drained and sliced
  • 150 g turkey ham cut into thin slices
  • 1½ cup mozzarella cheese or 150 g, grated

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HOW TO PREPARE

Nouille and Chicken Gratin with

1
Boil the chicken for 40 minutes or until it’s cooked. Discard the skin and bones, then shred the chicken meat and set aside.
2
Meanwhile, cook the fettuccini pasta according to the packaging instructions. Drain and cool then set aside.
3
Add milk and MAGGI Secrets Béchamel Mix to a large saucepan.Bring to a boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
4
In a large mixing bowl, combine the prepared chicken, fettuccini, mushroom, turkey ham and the prepared béchamel sauce (season with salt and pepper if it’s needed) and mix to combine well. (Reserve around 1½ cups of the béchamel sauce aside).
5
Pour the mixture evenly into a baking dish and spoon the reserved béchamel sauce over and top with the mozzarella cheese.
6
Bake in a 250°C preheated oven for 15-20 minutes or until top is golden brown.
NUTRITIONAL INFORMATION

Nouille and Chicken Gratin with

  • Energy 573 (Kcal)
  • Protein 39 (g)
  • Carbohydrate 40 (g)
  • Total Fat 28 (g)
REVIEWS

Nouille and Chicken Gratin with

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