Description
Share the joy of this delicious and super easy Chicken Fusilli Pasta favorite.
Ingredients
Units
Scale
- 4 back attached chicken or one whole chicken.
- 2-3 large onions (depending on the size) chopped, but it must be large chunks. I used 2 rather large onions.
- 1 large bag, 450 g Fusilli noodles (corkscrew or helical shape). You can also use Rotini noodles, the shorter ones, or, for that matter, any pasta.
- 1 cup mayonnaise (I only had a vegan version in the fridge, but I am sure regular will be perfect).
- At least 2 cups grated sharp cheddar cheese or even more depending on your taste. Unfortunately, I did not have 2 cups, so only used what I had, but will add more next time.
- 450 ml carton, or up to 2 cups half-and-half cream
- 1 x 410 g tin of cream of mushroom soup
- 1 large family-size bag of crushed sour cream and chives chips. Again, I am sure you can use anything else. I love cream and chives chips, so that’s what I used.
- Chicken spice, dried rosemary, thyme, and basil
Instructions
- Clean the back attached chicken pieces, and if you use a whole chicken cut it into pieces. I used the back attached so I did not cut it up.
- Chop up the onions (large chunks).
- Add a bit of oil to the pot and start to fry the onions.
- Add the chicken pieces with the onion and spices of your preference. I added some chicken spice, dried rosemary, thyme, and basil.
- Add a bit of water, and top up as needed, to cook the chicken.
- I used a large pressure cooker-size pot, although did not use it as such. I used it because it’s the biggest and best pot I have.
- Once cooked and fall off the bone tender, let it cool down and debone and shred the chicken.
- In the meantime, cook the noodles as per package directions, in the same pot as the chicken because then you can get the extra juice and flavor from the chicken.
- Only cook the pasta al dente, as it must not be soft and mushy. Remember, you will still bake it at the end.
- Mix all the other ingredients in a large container but keep the 1 cup of cheese and the chips separate.
- Add 1 cup of cheese (more if you wish) to the bag of crushed chips and set it aside.
Heat the oven to 180°C / 350F. - Spray a dish with oil (or any spray you prefer) and add all the ingredients to your baking dish/es.
- I divided it into 4 additional containers, one for immediate use, and the other 3 into small bread-size tinfoil containers for freezing.
- Mix the last cup of cheese and chips and add that on top of the chicken pasta mixture. Now, if you wish, you can add more cheese, which I will do next time.
- Bake for approximately 30 minutes, or until the cheese melted and started to bubble and your dish has turned light brown.
- I did not have enough grated cheese available, but it was still super delicious, and I must admit I loved the crunch of the chips.
- Serve immediately with a side of green salad.
Notes
Created, Prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 1865
- Sugar: 16.3 g
- Sodium: 1788.9 mg
- Fat: 96.2 g
- Saturated Fat: 22.4 g
- Trans Fat: 0.7 g
- Carbohydrates: 145.4 g
- Fiber: 6.3 g
- Protein: 96.6 g
- Cholesterol: 292.5 mg
