Cheesy Chicken and Corn Pasta Bake


Cheesy Chicken and Corn Pasta Bake


  • 300g penne
  • ½ barbecued chicken or approx. 400g cooked chicken
  • 420g can Campbell’s Cream of Chicken & Corn condensed soup
  • ¾ cup milk
  • 2 cups baby spinach
  • 2 cups grated tasty cheese
  • Green salad to serve 


1. Preheat oven to moderate (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 & corn 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.

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