Creamy Chicken Pasta

Ingredients

• Shell pasta (approx. 2 to 3 cups cooked)
• Diced cooked chicken (approx. 1 whole chicken)
• 1 onion finely diced
• 1 green capsicum diced
• 1 red capsicum diced
• 4 sticks celery sliced
• ½ cup Mayonnaise
• ½ cup plain flour
• 1 can cream of chicken soup Campbell’s
• 2 cups milk
• 2 tablespoons butter

Method

1.  Saute onion, celery, capsicum in butter until slightly soft
2. Remove from heat and add flour and mix well
3. Add mayonnaise, soup and milk and mix well. Return to heat and bring to boil, boil until thickens.
4. Add chicken and shell pasta and stir through, serve immediately.

Hints:

• These measurements are indicative only, this is one of these old family favourites that I just judge as I go along, so if too thick add extra milk to thin to a nice creamy mixture
• I use Heinz Salad cream, but you can use any mayonnaise – the variety will alter the final flavour
• You can use any soup, but I always use Campbell’s as it has a good flavour and consistency.
• Don’t know if this freezes or not, though I wouldn’t think it would be successful given the ingredients used – if need to freeze give it a go and then let me know how you went.
• This is another recipe that calls for a whole cooked chicken, I like to buy them when on special, boil them and then remove the cooked meat and freeze to use as needed, and also freeze the chicken stock for use in soups and other recipes.
• This is one of those recipes that you can stretch if feeding more than planned for, just add extra veges and pasta, if no extra veges just add extra pasta to stretch it – still tastes yummy!