A staple of Australian family dinners, this pasta bake folds leftover cooked chicken and sautéed mushrooms into a creamy sauce and bakes it under a blanket of melted cheese until golden. It's one of the easiest ways to turn Sunday roast leftovers into a quick weeknight meal.
Boil the pasta in salted water for 2 minutes less than the package instructions, then drain — it should stay al dente since it will cook a little more in the oven.
Sauté the mushrooms in the butter until they take on colour, then add the onion and garlic and soften. Sprinkle in the flour and cook for 1 minute, then gradually whisk in the milk and cream until you have a smooth sauce.
Fold the cooked chicken, drained pasta, salt and pepper into the sauce. Transfer the mixture to a greased baking dish and level the top.
Scatter the grated kashar cheese on top and bake in an oven preheated to 190°C for 20 minutes, until bubbling and golden.
Cook the flour thoroughly when making the roux, or the sauce will taste raw and starchy. Let the bake rest for 5 minutes after the oven; the cheese crust firms up, which makes serving easier. Allergens: contains wheat (gluten), milk and dairy.
Leftover turkey works almost as well as chicken here; since turkey breast is drier, add an extra spoon of cream to the sauce to compensate.
Admin DadaGastro · verified in test kitchenTarifte 200 gram mantar yazıyor ama benim kullandığım kültür mantarı çok su bıraktı, sos biraz sulandı. Mantarı önce tek başına kavurup suyunu uçurmak daha iyi olur muydu acaba?
Haklısınız, bazı mantar türleri daha sulu oluyor. Mantarları soğan ve sarımsaktan önce tek başına yüksek ateşte kavurup suyunu tamamen uçurursanız sos kıvamı bozulmaz.
Pazar kalıntısı tavukla yaptım, akşam yemeği için gerçekten pratikti, mantarlar kaşarın altında güzelce yumuşamıştı.
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