a.k.a Cheaters Chicken Pasta Bake
The last update I made to this recipe was in 2010.
I have made quite a few tweaks since then, so this is the latest current version.
This is a recipe that was inspired by something my grand aunt Abby gave me one night.
She spent many years in the US, so I am sure that she picked up some tips there.
Time to prepare: 20 mins
Time to finish: 60 mins
1 Cooked Chicken.
(You can buy a cooked chicken or cook one yourself.
I often boil a chicken which also gives a great stock that can be used.)
These Days, I generally use Chicken Breasts. It's quicker, etc.
4 - 6 Chicken breasts, cut to any size you like. Smallish is god.
2 tins of Condensed Campbells Cream of Chicken Soup (Erin in Ireland)
These make twice the quantity of the can,
so chicken stock can be used instead of water.
500g Pasta of you choice. (I prefer penne or quills myself.)
I think 750g could be used also without any change, if required.
2 Packets of Parmesan cheese, which you need to grate.
I used to make it one pack of parmasan but two make it extra tasty.
I don't use the shop grated Parmesan
because it has wax in it to stop it clumping.
4 packets of fresh mozzarella,
those packets with a ball of cheese in a liquid.
Again I don't use the grated stuff because of the wax issue.
Turn on the oven to about 200 degrees centigrade.
Fill the kettle and put it on to boil.
When the kettle boils put it into another pan and get the pasta cooking.
I put a good spoonful of salt in the water.
Make sure that the water is boiling vigorously before putting the pasta in.
Boil vigorously until the pasta is 'al dente', having a slight bite.
If it is soft, then you are shagged.
I have a large La Creuset Pot which is just the job. Cast Iron, with great heat distribution.
Less chance of stuff sticking to the bottom and burning. Burning is the enemy.
Empty the 2 cans of chicken soup into a pot/oven proof dish/saucepan with a cover.
Heat slowly with the required liquid specificied o the soup cans, water or stock.
At this stage, we have hot soupy sauce, chicken meat removed and pasta almost cooked.
In the meantime, remove all the chicken meat from the cooked chicken.
You can also boil the remains to make a nice stock.
Add the raw chicken cubes to the mix. Plenty of time to cook it.
Put the chicken into the sauce.
Add the pasta, 3/4 of the parmesan cheese to the pot and mix.
There should be plenty of liquid. Add some more water or stock, if you think it needs it.
Add the pasta and mix again.
Take 3/4 of the mozzarella cheese and tear it and mix again.
Put the ramaining parmasan cheese on top and strips of the remaining mozzerella on top evenly spread.
Bung in the oven for 30 mins.
You can cover it or not. I tend to not cover it.
After that remove the cover if required, and crank up the heat to the max.
After about 10 mins, it should be nicely browned.
If it is not browned, you can leave it for a few minutes until you are happy.
I prefer to leave it for about 30 minutes before serving it.
It is boiling hot when you remove it, about 200 + degrees, so unless you want a burnt mouth, wait.
Enjoy. Its nice with a fresh salad.
Gherkins are nice. Crusty bread. Garlic bread.
I usually have it on it's own.
I have tried garlic, which is nice, but it is not for everyone.
Chili would also be good.
Sinead and Nuala are Super Tasters, so I tend not to add those delicious ingredients. Crap.
It is totally awsome eaten freshly cooked.
It is also great eaten the next day for lunch at work or whatever.
I make it for my family and it is usually eaten this way.
I usually eat for lunch the next day.
I like it best at room temperature or warmed.
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