CHICKEN AND CORN PASTA CASSEROLE

Ingredients:

2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1	tbsp	chopped onion
1 (22 g)	stalk	celery, chopped
1 (198 g)	can	mushroom pieces and stems, drained
100	g	MAGNOLIA CHICKEN STATION BREAST FILLET, thinly sliced
1	tbsp	white wine
1	cup	whole corn kernels, drained
1	cup	chicken stock
1	cup	MAGNOLIA FRESH MILK
1 (225 g)	pack	MAGNOLIA CREAM CHEESE
1/4	tsp	iodized fine salt
1/8	tsp	pepper
1/4	kg	fettuccine, cooked according to package directions
3	tbsp	MAGNOLIA REAL MAYONNAISE

Procedure:

Preheat oven to 350°F.
In a pan, melt butter then sauté onion, celery and mushrooms. Add chicken, white wine, and corn.
Add stock and milk. Simmer for 5 minutes or until sauce thickens.
Mix in cream cheese. Season with salt and pepper.
Place fettuccine in an ovenproof container and top with sauce and mayonnaise. Bake until top is golden brown.

Makes 6 servings.

*Chicken stock: dissolve chicken cubes or boil chicken bones.

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