Chicken and Green Bean Pasta Bake

Chicken and Green Bean Pasta Bake


128 people made this

This pasta bake is so easy because it uses tins of condensed soup and mayonnaise. It's really just a grab and go of foods you probably already have.

Michele O'Sullivan

Serves: 6 

  • 450g uncooked rigatoni pasta
  • 2 skinless, boneless chicken breasts
  • 2 (420g) tins condensed cream of chicken soup
  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1/2 teaspoon curry powder
  • 420g green beans, tinned or frozen
  • 130g sliced mushrooms
  • 1 cup grated cheddar cheese
  • 60g melted butter
  • 1 cup crushed corn flakes
  • 2 teaspoons chopped fresh parsley

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat oven to 190 degrees C.
  2. Cook the rigatoni according to packet directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
  3. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a baking dish.
  4. Sprinkle the cheese on top. In a medium bowl, combine the butter and the corn flakes then spread this mixture over the cheese. Sprinkle with the parsley.
  5. Bake in preheated oven for 20 to 30 minutes, until the cheese is bubbly.

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