A creamy chicken pasta bake recipe with spinach and parmesan crumbs. This chicken casserole with crunchy breadcrumb topping is an easy chicken dinner idea, full of flavour and you can you either leftover chicken, or a BBQ chicken to make it easier.
Béchamel sauce
Ingredients
60g butter
1/3 cup (50g) plain flour
4 cups (1 litre) milk
Method
For the béchamel, melt butter in a saucepan over medium heat. Add the flour, whisking until combined. Stir the milk in 2 batches and continue to stir until the sauce becomes thick and coats the back of a wooden spoon. Cover surface with plastic wrap and set aside
Parmesan crumb
Ingredients
1½ cups (135g) panko breadcrumbs
1 cup (50g) Perfect Italiano™ Extra Sharp Parmesan, finely grated
¼ cup (60ml) olive oil
Method
Combine panko crumbs, grated Parmesan cheese and oil in a medium bowl. Use your hands to mix. Set aside
Chicken Pasta bake
Ingredients
400g spiral pasta
200g baby spinach, chopped
500g cooked chicken, shredded or diced
1 1/3 cups (150g) Perfect Italiano™ Perfect Bakes
Method
Preheat oven 220°C/200°C (fan forced). Grease a 2 litre (8 cup capacity) ovenproof dish
Cook pasta in a large saucepan according to packet instructions, drain and refresh under cold water
Place spinach and chicken in a large mixing bowl. Add cooked pasta and Perfect Bakes cheese and mix well
Stir béchamel through the pasta mix and spoon into prepared ovenproof dish
Scatter Parmesan crumb mix over the pasta and bake for 15 minutes or until golden brown. Serve warm with a fresh salad
Tips & Hints
This is a great recipe to use up leftover roast chicken, or a store bought chicken.
Chicken pasta bake can be frozen on the step before cooking.
