Cheesy chicken macaroni bake

Appetizing Cheesy chicken macaroni bake Recipe

This tasty cheesy favourite gets a nutritious makeover with the addition of peas and broccoli, and a ‘makeunder’ by cutting back on the fat.
Cheesy chicken macaroni bake
Prep Time : 0:05 | Cook Time : 0:40 | Total Time : 0:45 | Serving : 4 person.


  • 1 1/2 cups dried macaroni pasta

  • 1 tablespoon olive oil

  • 1 medium brown onion, chopped

  • 2 garlic cloves, crushed

  • 500g chicken thigh fillets, trimmed, sliced

  • 1 tablespoon plain flour

  • 2 teaspoons wholegrain mustard

  • 300ml Bulla Cooking Cream

  • 50g shaved ham, sliced

  • 300g broccoli, cut into small florets

  • 1/2 cup frozen baby peas

  • 2 tablespoons chopped fresh flat-leaf parsley leaves

  • 125g grape tomatoes, halved

  • 1/2 cup fresh breadcrumbs

  • 1/2 cup reduced-fat grated tasty cheese


  • Step 1

    Preheat oven to 180°C/160°C fan-forced. Cook macaroni in a large saucepan of boiling water, following packet directions, until tender. Drain.

  • Step 2

    Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add flour and mustard. Cook, stirring, for 1 minute. Reduce heat to medium-low.

  • Step 3

    Add cream and ham. Season with salt and pepper. Stir to combine. Add broccoli, peas, parsley and macaroni. Toss to coat. Spoon mixture into four 2 cup-capacity ovenproof dishes. Top with tomato. Combine breadcrumbs and cheese. Sprinkle over pasta mixture.

  • Step 4

    Bake for 25 to 30 minutes or until tops are golden and cheese melted. Stand for 5 minutes. Serve.

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