Chicken Pasta Bake

southernscouser

Frugal wrote: »

Yes it will work - I have done it many a time

Don't overdo the liquid tho because the lack of flour means it will not thicken... You could always stir in some cornflour/water mix to thicken it as it cooks

Should I add the milk and flour as well? :undecided

I also bought some chicken stock cube thingys. Will I need one of those?

Thanks.

rachbc

yep definately- I'd cook down the tom sauce down a bit so its good and thick and I'm sure it'd be yummy

eta the yep was to will it work not should you add milk and flour - i stick with a tom sauce!

Pink.

Hi SS,

It will work perfectly, without needing to add milk and flour. I wouldn't boil it all up, just mix all the cooked ingredients together,transfer to the baking dish and finish it off in the oven at 180 degrees for 30 - 40 mins until most of the sauce has been absorbed into the pasta (you'd be surprised how much liquid cooked pasta can still absorb) and the cheese has browned on top.

It sounds lovely, enjoy your meal!

Pink

babyshoes

Sounds yummy, use garlic, oregano and mixed italian herbs with a grind of black pepper to add a bit of bite!

Fruball

No you don't need the milk and flour

Barneysmom

babyshoes wrote: »

Sounds yummy, use garlic, oregano and mixed italian herbs with a grind of black pepper to add a bit of bite!

I add those to mine, and take some to work next day. It's good hot or cold
I never use flour though.

southernscouser

Ok, so what can I make with the flour I bought? :rotfl:

Might get some sugar and make pancakes. :drool:

Stephen_Leak

As above, I can't see any reason why that shouldn't work just fine.

I tend to use a tin of tomatoes and a tin of tomato puree. The puree helps thicken the sauce, adds "tomatoeyness", and is usually slightly cheaper than a second tin of tomatoes.

As you're probably using a plain pasta, the tomato based sauce is actually more traditionally Italian. The texture of plain pasta holds tomato and oil based sauces better. Egg pasta (like tagliatelle) holds dairy based sauces better.

I'd make a chicken stock cube into a paste with a little oil, and then coat the raw chicken bits with it. Very messy and strangely satisfying.

At this rate, you're in danger of turning into a rather good cook, young man.

Flour is always a good store cupboard item. It will come in handy for all sorts of things, like making white and cheese sauces, thickening other sauces, coating meat before frying, etc.

PS. The only thing to be careful of, if you are going to be keeping flour for a long time is the wildlife. Flour weevils. Their eggs are in the flour when you buy it. However, if you pop the bag of flour in the freezer for a day, this should kill them off.

meritaten

I tend to make this with leftover chicken and love the recipe even more if I have leftover pasta too!

chicken and leek pasta bake

you need - a plateful of cooked chicken (or some chunked up ham is nice too - One large tin of ham goes a long way in this)
a couple of leeks sliced in about quarter inch rounds.......I use both the white and TENDER green parts.
about a good third of your chosen serving dish of uncooked pasta (or about a good half if using already cooked.
about a pint and half of either homemade cheese sauce or a couple of jars of readymade pasta sauce (or the potato bake one) depending on how big your casserole dish is (mine is the large pyrex one that holds about 3 and 1/2 pints)
some breadcrumbs and some grated cheese (parmegiano for preference but use whatever you have)

just cook your pasta and saute the leeks in a little oil or butter - or dry fry in a non-stick pan if you prefer until they are soft but not coloured.
cut the chicken (or ham) into quite large chunks and put in the casserole dish, make the cheese sauce (or open the jars).
drain the pasta well and put in the casserole dish along with the leeks and chicken (or ham), add the sauce and stir it all in. (you may want to add salt and pepper but i dont usually bother)
now mix the breadcrumbs and grated cheese together and spread evenly on the top of the casserole.
put into a hot oven for about twenty five minutes until the topping is crisp and the cheese all melted in.
serve with green salad or eat on its own.