 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Many years ago I made this recipe in one of my cooking classes. Its been a family favorite since and we like to serve it with garlic bread and a garden salad. Very satisfying and tasty.. hope you enjoy! :) Ingredients:
1 cup uncooked pasta, i use spiral pasta |
30 g butter |
2 tablespoons all-purpose flour |
2 cups milk |
2 teaspoons grainy mustard |
1/4 cup grated cheese |
1 1/2 cups chopped chicken (500g/1 pound) |
1 cup grated cheese |
50 g butter, melted |
2 cups stale breadcrumbs |
2 tablespoons parsley, finely chopped |
Directions:
1. Cut chicken into small pieces and slightly brown in a fry pan. In the mean time, boil your water and cook your pasta. Once chicken is cooked, remove from pan and set aside.
2. In a small saucepan melt your butter and then add your flour, allow to cook for a minute or so.
3. Add your milk and whisk continuously, medium heat, until you have a thick white sauce.
4. Add your seeded mustard and cheese.
5. Once combined, add your chicken and cooked drained pasta.
6. Pour mixture into a oven proof dish 9-1/2 x 1-1/2 (i use Pyrex pie dish)and set aside.
7. To make the crunchy topping combine all the topping ingredients together and sprinkle over the chicken pasta mix in dish.
8. Bake in a 350F/180C oven until the topping becomes crunchy and nicely browned.
9. Serve on its own or with a salad and garlic bread.
|
|