Creamy Tomato Chicken Pasta Bake

Serves: 4
Preparation Time: 10
Cooking Time: 30


  • 1L Campbell's Real Stock - Chicken
  • 400g (5 cups) large shell pasta
  • 500g chicken breast fillet, thinly sliced
  • 1 cup corn kernels, either fresh, frozen or canned
  • 2 tbsp butter
  • 2 tbsp flour
  • 3/4 cup milk
  • 4 tbsp tomato paste
  • 2 large ripe tomatoes, thinly sliced
  • 1 cup tasty cheese, grated


  1. Preheat oven to 220°C.

  2. Place Campbell's Real Stock in a large saucepan and bring to the boil.

  3. Add pasta shells and cook for 10 minutes.

  4. Stir in chicken and cook for 1 - 2 minutes or until chicken just turns white. Drain, reserving stock.

  5. Place cooked pasta and chicken into a 3 Litre (12 cup) capacity baking dish and sprinkle over corn.

  6. Heat butter in the saucepan over medium heat until melted.

  7. Add flour and cook, stirring, for 1 minute.

  8. Gradually stir in reserved stock, milk and tomato paste until evenly mixed and cook for a further 1 minute.

  9. Pour sauce over the pasta and lightly stir through.

  10. Arrange tomatoes over top then sprinkle over cheese.

  11. Bake in a preheated oven for 15 minutes or until golden.


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