This is a really great meal that is truly effortless. You can quite easily add all sorts of things to it like extra mushrooms or bacon pieces. It is serious comfort food and being a fan of broccoli, this one is a keeper for me. (serve 4 hungry people)
What you need
300g shell pasta
3 or 4 Boneless skinless chicken breast
1 tin cream of mushroom soup
1/2 cup mayonnaise
1 tablespoon mustard
2 cups broccoli florets (break them up quite small)
1 1/2 cups grated cheddar cheese
1 cup breadcrumbs
Poach the chicken breasts in slightly salted water for about 10 minutes until cooked through and then either shred using 2 forks to pull apart or cut into smallish cubes.
Boil your pasta in salted water until al dente and drain
Boil or steam the broccoli until cooked, you don’t want them soft, there should still be some crunch in them and drain.
In a bowl add the shredded chicken, broccoli florets, cream of mushroom soup, mayonnaise and mustard and combine. Season with black pepper.
In a casserole dish, add the cooked pasta and cover with the chicken and broccoli mixture. Use 2 spoons to mix gently, much like tossing a salad.
Cover with the grated cheese and breadcrumbs and place in a 200 Celsius oven for about 20 minutes or so until the cheese toping is golden brown.
It’s easy to make for many people and served with an easy dessert like sticky toffee pudding using a bought cake couldn’t be simpler to please a whole load of people.