Chicken & mushroom pasta casserole

My family likes the tuna pasta casserole so I thought I vary the ingredients and made it using chopped boneless chicken thighs.


750 g cava tappi pasta (nokkli)

4 boneless chicken thighs chopped into bite size pieces

2 cups  sliced mushrooms

1 cup peas

1 cup sweet corn

1 large onion chopped

1 tablespoon turmeric

1 teaspoon paprika hot or sweet according to taste

2 cups grated cheddar

1 500ml pkt vegetable based cream

2 cups crushed potato crisps


Put water to boil in a large pot for the pasta and to it add salt and the 1 tablespoon turmeric.

In the meantime in a saucepan fry the onion and add the paprika ,then fry the chopped chicken thighs.

When the meat is done add the mushrooms and fry until done then add the peas and sweet corn.

Simmer for a few minutes then add the cream  and stir. Cook until it starts to bubble then turn off.

Cook the pasta until al dente ,strain then return to the pot.

Mix the chicken mixture with the pasta and add half the cheese.

Put in a deep greased oven dish.

Sprinkle the grated cheese on top then the crushed potato crisps on top.

Bake in 190C oven until the top is golden and crunchy.

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