Now here is a recipe that wasn’t my favourite, I’ll admit it, but I will include it here because
- I don’t like bacon much
- Like a lot of kids, my husband doesn’t like vegetables
Now to clarify those points.
I don’t like bacon, really, at all. He does. So the bacon in this recipe gives it a smokey, bacony flavour that I don’t particularly enjoy too much but that aside it was everything else I like in a pasta bake. It was saucy and cheesy, it had chicken and veggies, if I had left out the bacon it would have probably suited me really well.
He doesn’t like veggies, really, at all. I do. He actually didn’t mind this recipe. The quantity of ‘hidden’ vegetables was quite high so I wasn’t sure he would take to it. The bacon probably helped, he really does like it…
Anyway if you have fussy kids (or others) and don’t mind a bit of bacon, this is probably a keeper.
Chicken and Macaroni Bake
2 cups macaroni, uncooked
500 g chicken breast, cut into thin strips
1 large onion, finely chopped (I grated all the veggies on mass in the food processor)
1 large carrot, finely chopped
2 zucchinis, skin on, finely chopped
3 bacon rashers, chopped
1 x 440 mL tin tomato soup
1/3 cup cream (or sour cream) I use Greek yoghurt but I just HAVE to be different
Salt and pepper, to taste (needs the salt, the soup is sweet)
1½ cups grated cheese
Cook macaroni in boiling water, Drain, rinse and set aside.
Cook chicken in a pan and set aside.
Fry vegetables and bacon, cooking for approximately 10 minutes.
Add chicken and cook for a few minutes more.
Combine macaroni, soup, cream, salt and pepper.
Mix with chicken and vegetables.
Pour mixture into a flat ovenproof dish and sprinkle with cheese.
Bake at 180°C for approximately 20 minutes or until cheese is melted and browned.