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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A very simple dish that can be made ahead of time and popped into the refrigerator until you want to bake it. Equally, I find it a quick fix dinner if I'm in a rush. All I have to do is pick up a chicken on the way home!! Don't leave the curry powder out; it doesn't add heat, just an interesting twist to it. Ingredients:
7 ounces fusilli |
15 ounces cream of mushroom soup |
1 cup sour cream |
1 teaspoon curry powder |
1 barbecued chicken |
9 ounces broccoli, cut into small pieces |
1 cup fresh breadcrumb |
1 1/2 cups cheddar cheese, grated |
Directions:
1. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
2. Cook the pasta until al dente; drain and return to the pan to keep warm.
3. Combine the cream of mushroom soup, sour cream and curry powder; season to taste with black pepper.
4. Remove the meat from the barbecued chicken and roughly chop.
5. Combine the chicken with the pasta, broccoli and soup mixture.
6. Spoon into a 2 liter ovenproof dish.
7. Sprinkle top with breadcrumbs and cheese.
8. Bake for 40 minutes.
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