| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 200 |
g |
MAGGI Spaghetti |
| 2 |
tb |
Butter |
| 1 |
|
Onion; chopped |
| 1 |
|
Celery stick; chopped |
| 2 |
tb |
Flour |
| 1 |
pk |
MAGGI Roast Chicken Gravy Mix |
|
|
Boiling water |
| 2 |
tb |
Sherry |
| 1 |
|
375 millilit Carnation Evaporated Milk |
| 2 |
c |
Diced cooked chicken |
| 1 |
c |
Grated tasty cheese |
INSTRUCTIONS
Add the pasta to a large quantity of boiling salted water and cook for
approximately 8 minutes or until just tender. Drain and set aside.
While the pasta is cooking, prepare the sauce. Heat the butter in a
saucepan. Add the onion and celery and cook for 2-3 minutes. Add the
flour and cook, stirring, for a further 1 minute.
Place the gravy mix in a measuring jug. Make up to 1 cup with boiling
water and whisk until smooth.
Add to the onion mixture with the sherry and evaporated milk.
Bring just to boiling point, stirring constantly, then remove from the
heat.
Place layers of spaghetti, chicken and sauce in a greased ovenproof
dish (6 cup capacity). End with a thin layer of spaghetti. Top with
the tasty cheese.
Cook in a preheated oven, 200 C, for 20-25 minutes or until the
cheese is golden brown.
Serve with a crisp salad and crusty bread.
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Converted by MM_Buster v2.0l.
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