What’s for dinner? Chicken Tetrazzini
A creamy, cheesy pasta bake loaded with juicy chicken and mushrooms.
Serves 5-6
You’ll need: 500g pasta; 2 packets Royco Chicken A La King Cook in Sauce; 800ml milk; 250ml water; 125ml sherry; 250g mushrooms, sliced; 100ml oil for frying; 500g chicken breast or thigh meat; 65g almonds; 100ml fresh bread crumbs; 100ml grated cheese; salt and pepper according to taste.
How to:
Preheat the oven to 180°C.
Cook pasta according to packet instructions, drain and season with salt and pepper.
Roast almonds in the oven until lightly golden, chop roughly.
Fry mushrooms in a little oil until cooked, season with salt and pepper.
Fry chicken in a little more oil until cooked, then cut into bite-sized pieces, season with salt and pepper.
Mix the pasta, almonds, mushrooms and chicken. Place in an ovenproof dish.
Mix the contents of the packets of the Chicken A La King sauce with the milk, water and sherry. Bring to the simmer, stir continuously for 2-3 minutes until thickened. Pour sauce over the pasta, mix well.
Mix the bread crumbs and cheese, sprinkle over the pasta.
Bake at 180ºC for approx. 15-20 minutes until heated through and browned on top.
* Recipe and image by Royco.
