Cheesy Chicken and Broccoli Pasta
A great way to use up leftover cooked chicken, or simply grab a hot chicken on the way home from work and enjoy a one-pot fuss-free recipe that cooks relatively ‘fast’ in your slow cooker ?
Serving: 5
Ingredients
- 1 x 400g can of condensed cream of chicken soup (no water added)
- 300ml cooking cream
- 1tsp cracked black pepper
- 1T wholegrain seeded mustard
- 1 hot cooked BBQ chicken, meat shredded from the bones
- 1 x 500g bag of frozen broccoli florets (defrosted while the early steps cook)
- 250g raw macaroni pasta shells
- 1 cup of milk
- 2 cups grated cheese
Instructions
- Add soup, cream, pepper and mustard to 6L slow cooker
- Cook on high for 45mins
- Add chicken and cook on high for an additional 45mins
- Add broccoli, pasta and milk and cook on high for an additional 45mins – or until pasta is cooked to your liking (if it needs extra time in your cooker it may need additional milk – just watch it doesn’t dry out)
- Stir through grated cheese and leave for approx. 5mins to melt prior to serving
- Note: Cooking cream is one that resists splitting when heated. If you only have regular thickened cream, stir through 1-2 tsp cornflour to it first to help prevent splitting.
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