| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 300 |
g |
Chicken; diced |
| 150 |
g |
Mushrooms; sliced |
| 1 |
|
Peppers; diced (1 to 2) |
| 1 |
lg |
Tomatoes; diced (1 to 2) |
| 1 |
pk |
Continental Mushroom; Garlic and Black |
|
|
; Pepper Pasta and |
|
|
; Sauce |
| 1/3 |
c |
Water |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Milk |
| 50 |
g |
Melted butter |
| 50 |
g |
Cheese; grated |
| 50 |
g |
Breadcrumbs |
INSTRUCTIONS
PIE
TOPPING
Make up the pasta and sauce with the 1/3 cup water and 1 1/4 cup milk,
following the instructions on the packet.
Mix the topping ingredients together.
Put the diced chicken into an oiled or buttered baking dish.
Add a layer of mushrooms, then peppers and lastly the tomatoes.
Add the extra 1/2 cup of milk to the pasta sauce, stir and pour over
the chicken and vegetables.
Sprinkle on the topping.
Bake at 180 C for 40 minutes or until the chicken is cooked.
Serve with a green salad or green vegetables.
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