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Chicken and mushroom macaroni bake

Serves: 4 people
Prep time:



  • 1L Campbell's Real Stock - Chicken
  • 300g dried macaroni or penne pasta
  • 500g skinless chicken breast fillet, thinly sliced
  • 200g button mushrooms, sliced
    2 TBS plain flour
    2 cups tasty cheese, grated
    1/2 cup dry breadcrumbs
  • 2 TBS oil


  1. Preheat oven to 220°C. 
  2. Reserve 250ml (1 cup) of Campbell's Real Stock. Pour remaining 750ml (3 cups) of stock into a large saucepan and bring to the boil. Add pasta, partially cover, and cook for 7 minutes or as directed on pack. Do not drain. Remove from heat. 
  3. Heat 1 tbsp oil in a frying pan. Add chicken and cook for 5 minutes until golden brown. Add to pasta. 
  4. Heat remaining oil in the frying pan, add mushrooms, cook until softened. Stir in flour and cook, stirring, over medium heat for 1 minute. Add the reserved 250mL (2 cups) stock, stirring continuously, until just thickened. Stir through pasta mixture with 1 cup of cheese. Spoon into an ovenproof dish. Top with remaining cheese and breadcrumbs and bake for 20 minutes or until golden.