Cheesy Chicken Pasta Bake

clock 10 minutes + 20 minutes bowl Serves 4


  • 300 g penne
  • 1/2 barbecued chicken or approx. 400g cooked chicken
  • 420 g can Campbell’s Cream of Chicken condensed soup
  • 3/4 cup milk
  • 2 cups baby spinach
  • 2 cups grated tasty cheese
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  • 1. Preheat oven to 180°c.

  • 2. Cook pasta in a large saucepan of boiling, salted water for 9 minutes or until tender. Drain.

  • 3. Remove skin and bones from chicken and discard. Shred remaining (or cook and shred chicken).

  • 4. Combine Campbell's Cream Of Chicken condensed soup and milk in a large bowl. Add pasta, spinach, chicken and half the cheese. Mix well. Spoon into a greased, large ovenproof dish (10-cup capacity). Sprinkle with remaining cheese.

  • 5. Cook in oven for 20 minutes, or until golden brown.

  • 6. Serve with green salad

  • Tip: instead of the roast chicken, you can use a shredded, cooked chicken breast

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