Roast chicken and thyme pasta bake

Roast chicken and thyme pasta bake

Put your hands up if you find that you are spending more money on groceries, but coming home with fewer bags filled with them. I’ll just wave my hands up high. The cost of living is getting higher and higher, and having a wholesome meal can be somewhat challenging. This roast chicken and thyme pasta bake is one of the many affordable recipes I hope to share with you and inspire you to cook.

Roast chicken pasta bake

Are you and your family big on leftovers? Well, mine and Shane’s have always been. While we don’t want to be wasteful, leftovers happen to be just as good as the day before. If we don’t use our leftovers for lunch the next day, we often create a new dinner using leftovers. One of the expensive groceries on our list these days is meat, so Shane and I often get a roast chicken, as it is one of the more affordable meats, and we make that stretch across a dish or two.

roast chicken pasta bake

This past weekend we used the leftover meat from our roast chicken and a few bits and bobs we had lying around in the cupboard (and fridge), to create this delicious, wholesome pasta bake. For more inspiring recipes, that use readily available ingredients, be sure to download my latest Affordable Everyday Cooking recipe ebook.

Affordable, everyday

Roast chicken and thyme pasta bake

Ingredients

1 ½ cup macaroni pasta

2 cups roast chicken

½ cup milk

1 cup water

2 medium tomatoes, chopped

1 packet white onion soup / 1 packet chicken soup

½ cup grated cheddar cheese

½ cup peas (optional)

½ cup roast butternut pieces (optional)

2 tablespoons sugar

½ teaspoon dried thyme

10ml oil

 

Instructions:

  1. Bring a pot of salted water to the boil, pour in the macaroni and boil on a high heat for 15 minutes, or until al dente. Drain and set aside.
  2. Preheat oven to 180˚C.
  3. Take all meat off the roast chicken, roughly chop, set aside.
  4. Heat oil in a medium sauce pan, on a medium to high heat. Put in the chopped tomato and fry for 5 minutes. Sprinkle over the sugar and give it a quick stir.
  5. Add in the chicken pieces, peas (optional) and thyme and mix together gently. Allow to heat up for 2 minutes.
  6. Pour in the water and milk. Allow to heat up, stirring occasionally and very gently.
  7. Once the liquid is almost at boiling point, slowly add in the packet of soup. You will need around 2 -3 tablespoons of the soup. Stir into the liquid, ensuring there are no lumps.
  8. In a deep casserole dish, place the cooked pasta. Place the roast butternut pieces all around (this step is optional). Pour over the chicken mixture evenly. Sprinkle over cheese and place in preheated oven for 15 minutes.

Tip: I prefer to add the packet soup close to the edges of the pot, so that you can concentrate on one area to dissolve the mixture, and when dissolved mix through all the liquid.

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