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:

  1. Preheat oven to 350°F.
  2. In a pan, melt butter then sauté onion, celery and mushrooms. Add chicken, white wine, and corn.
  3. Add stock and milk. Simmer for 5 minutes or until sauce thickens.
  4. Mix in cream cheese. Season with salt and pepper.
  5. 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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