Leftover Roast Chicken Pasta Bake

Name: Leftover Roast Chicken Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Cuisine: South African
Ingredients: ¾ cup Hellmann's Original mayonnaise; ½ cup milk; 1 cup grated cheddar cheese (about 4 oz); 2 cups penne pasta, cooked al dente; 2 cups cut up cooked chicken; 1 can 440 g whole kernel corn, drained; 60 ml mild peppadew peppers, sliced; Robertsons Atlantic sea salt to season; 1 ml Robertsons black pepper to taste

5 People
40 min.
easy

Transform your leftover chicken into Legendary Chicken Pasta Bake.

Ingredients

¾ cup Hellmann's Original mayonnaise
½ cup milk
1 cup grated cheddar cheese (about 4 oz)
2 cups penne pasta, cooked al dente
2 cups cut up cooked chicken
1 can 440 g whole kernel corn, drained
60 ml mild peppadew peppers, sliced
Robertsons Atlantic sea salt to season
1 ml Robertsons black pepper to taste

Cooking Method

Preheat oven to 180°(celsius)
In a 2 litre oven casserole, combine Hellmann's Creamy Mayo, milk and ¾ cup cheese.
Stir in penne pasta, chicken, corn and peppadews.
Taste and season with Robertsons Salt and Pepper.
Sprinkle with remaining ¼ cup cheese.
Bake for 30 minutes or until cheese is golden.