This dish has a bit of everthing, Chicken, Veg, Paster, Bacon and a creamy sauce.
Strip the meat from the Chicken and discard all the bones, dice and keep aside.
Cook Paster in salted water till just cooked, leave aside and keep warm.
In a large fry pan add Bacon cook till starting to brown but dont allow to burn, once cooked remove from pan and set aside.
Now add Onion and Celery cook till Onion is soft and transparent, return Bacon, Chicken and add Stock cubes combine ingredients in pan, cook for 2 minutes.
Next add Capsicum and Cream of Chicken Soup, mix in well add Shallots and cook till Soup begins to boil add Cream and mix in well, turn off and cover to keep hot.
Next add a layer of Paster to the bottom of a deep serving bowl and sprinkle with some of the cheese then add a layer of the Chicken mix, repeat this till all the ingrediens are used up.
Just before serving mix well to combine all the mix as one and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The left overs can be used to make pies and Jaffles.
This recipe also freezes well and can be reheated in a Microwave when needed.
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