Chicken Tetrizini

       
• 500g pasta
       
• 2 pk Royco® Chicken A La King Cook in Sauce
       
• 800 ml milk
       
• 250 ml water
               
• 250 g mushrooms, sliced
       
• 100 ml oil for frying
       
• 500g chicken breast or thigh meat
       
• 65 g almonds
       
• 100 ml fresh bread crumbs
       
• 100 ml grated cheese

       
• Cook pasta according to packet instructions, drain and season with salt and pepper.
       
• Roast almonds at 180ºC until light golden, chop roughly.
       
• Fry mushrooms in a little oil until cooked, season with salt and pepper.
       
• Fry chicken in a little more oil until cooked, then cut into bite sized pieces, season with salt and pepper.
       
• Mix the pasta, almonds, mushrooms and chicken together. Place in an oven proof dish.
       
• Mix the contents of the packets of Royco® Chicken A La King with the milk, water and sherry. Bring to the simmer, stir continuously for 2-3 minutes until thickened. Pour sauce over the pasta, mix well.
       
• Mix the bread crumbs and cheese together, sprinkle over the pasta.
       
• Bake at 180ºC for approx. 15-20 minutes until heated through and browned on top.

Make this recipe in advance to step 7, freezes well for up to 3 months. Defrost completely before baking.