Start this recipe by heating the olive oil in a large pan and soften together the onion and garlic for 3 minutes. Add in the bacon and brown for a minute or 2 before adding in the chicken pieces. Cook together for 3 minutes to seal all over, then add in the mushrooms, tarragon and season well with salt and pepper. Continue to cook for just 2 minutes more. Meanwhile, make up the Knorr cream of chicken soup with 600ml of milk. Next, add the half cooked pasta to the chicken and mushroom mixture, along with the hot soup and half of the grated Parmesan cheese. Mix together well and pour the mixture into a greased oven-proof dish. Even out and sprinkle over the chopped walnuts and the remaining Parmesan. Bake in the oven at 200`c for just 15 minutes, or until the top is golden brown and crunchy.

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