Creamy Chicken Fusilli Bake

This bake is so delicious, you wont look back!

The ingredient of Creamy Chicken Fusilli Bake

• 250g dried fusilli pasta
• 1 tbsp olive oil
• 6 chicken thigh fillets trimmed chopped
• 1 medium leek trimmed halved washed chopped
• 3 middle bacon rashers chopped
• 1 garlic clove crushed
• 1 massel chicken style stock cube crumbled
• 300ml sour cream
• 310g can corn kernels drained
• 1 tbsp chopped fresh chives
• 1 cup grated tasty cheese

The Instruction of creamy chicken fusilli bake

• preheat oven to 180u00b0c 160u00b0c fan forced lightly grease an 8 cup capacity baking dish
• cook pasta in a large saucepan of boiling salted water following packet directions until tender drain return to pan
• meanwhile heat oil in a frying pan over medium high heat cook chicken in 2 batches for 4 minutes or until browned transfer to a bowl cover to keep warm
• add leek bacon and garlic to pan cook stirring for 3 minutes or until leek has softened return chicken to pan stir in stock cube and 1 cup cold water bring to a simmer simmer for 5 minutes or until chicken is just cooked through
• stir in sour cream corn and chives add chicken mixture to pasta toss to combine spoon pasta mixture into prepared dish sprinkle with cheese bake for 30 minutes or until golden serve

Nutritions of Creamy Chicken Fusilli Bake

fatContent: 1011 448 calories
saturatedFatContent: 60 grams fat
carbohydrateContent: 31 grams saturated fat
sugarContent: 58 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 59 grams protein
sodiumContent: 285 milligrams cholesterol

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