Ingredients Jump to Instructions ↓

  1. 1 kg whole chicken, washed

  2. 250 g fettuccini pasta

  3. 5 cups milk or 1250 ml 1 sachet MAGGI® Bechamel Mix

  4. 1 tin mushrooms or 250 g, drained and sliced 150 g turkey ham, slices cut into strips

  5. 1 cups mozzarella cheese or 150 g, grated

Instructions Jump to Ingredients ↑

  1. Preparation Boil the chicken for 40 minutes or until it’s cooked. Discard the skin and bones, then shred the chicken meat and set aside. Meanwhile, cook the fettuccini pasta according to packaging instructions. Drain and cool then set aside. Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens. In a large mixing bowl, combine the prepared chicken, fettuccini, mushroom, turkey ham and the prepared béchamel sauce (season with salt and pepper if it’s needed) and mix to combine well. (Reserve around 1½ cups of the béchamel sauce aside). Pour the mixture evenly into a baking dish and spoon the reserved béchamel sauce over and top with the mozzarella cheese. Bake in a 250°C preheated oven for 15-20 minutes or until top is golden brown.


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