Enjoy a delicious chicken pasta bake using delicious vegetables and store cupboard staples.

Ingredients:

• Chicken breast, chopped
• Garlic, minced
• Onion, roughly chopped
• Mushrooms, sliced
• Vegetables (I used tinned corn, broccoli florets, red bell pepper sliced and courgette sliced)
• Mushroom soup
• Pasta
• Pepper, paprika, red chilli flakes, mixed herbs
• Cheese, grated

Method:

1. Preheat an oven at 200c
2. Put chicken, garlic, onion, seasonings and mushroom in a frying pan and allow to cook
3. Put some pasta on to boil and drain once cooked
4. When the chicken is cooked on the outside add in the vegetables and keep cooking until it is just cooked throughout
5. Mix the pasta and corn into the vegetable and chicken mix
6. Pour all that into an oven friendly dish
7. Add in the soup and mix thoroughly
8. Grate some cheese on top
9. Place in the oven for 40 minutes

Eating And Storage Tips

I did enough for two heaty portions and put half of it in some tupperware in the fridge to reheat thoroughly in the microwave. And because of the soup this remains fairly liquidy so you don’t have to worry about the pasta drying out.

As always you can mix around your vegetables however you want but you want things that stand up well in the baking process. I avoid things like asparagus or green beans as I find they can go far too soft and mushy when baking for that length of time.

If you had some other cheeses you could put that through or on top as well/instead. And if you want to give this a slightly different flavour you can use different soups instead or use less soup if you want this to have less liquid in even after the cooking but using soup is a real saver if you don’t have any milk, soft cheese or similar hanging around.