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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.

 

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