Baked Macaroni with Chicken

A delicious homemade lunch that will delight all family members.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel

  • 2 spoons Butter, unsalted

  • 2 spoons Wheat flour, white, multi-purpose

  • 6 dl Milk, whole milk

  • pieces Salt, table

  • pieces Oil, vegetable oil, canola

  • 400 g Pasta, Macaroni

  • 3 pieces Egg, fresh

  • 300 g Cheese, edamame

Sauce

  • 3 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 700 g Meat, chicken, thighs

  • 400 g Tomato, pieces - can

  • 2 dl Water

  • pieces Salt, table

Steps

  1. Peel and finely chop the onion. Wash the chicken, dry it with paper towels, and cut it into bite-sized pieces.

  2. Heat oil in a large deep pan and sauté the chopped onion. Add the chopped chicken pieces and cook together with the onion for 10 minutes. Season with pepper and salt to taste.

  3. Add tomatoes to the pan with the chicken and pour in water. Season with basil and mix well. Cover and let the chicken cook in the sauce over medium heat for about 20 minutes. Stir the sauce several times during cooking. When the chicken is cooked and the sauce has thickened, remove the pan from the heat.

  4. Place a pot with a large amount of water for cooking pasta on the stove. Just before the water boils, add salt to increase the boiling power. Add the macaroni to the boiling water and cook for 1 minute less than indicated on the package. Drain the cooked pasta well.

  5. While the macaroni is cooking, prepare the béchamel sauce. Melt butter in a larger saucepan. Add flour and cook it while stirring constantly for 1 to 2 minutes. Then gradually add warm milk and stir to prevent lumps from forming. Continue stirring and cooking until the sauce thickens (3 to 5 minutes). Season the béchamel with pepper, salt, and nutmeg to taste. Pour one-third of the sauce into a bowl and let it cool.

  6. Preheat the oven to 200 degrees Celsius. Grease a deep baking dish well. Gradually mix the eggs into the cooled béchamel sauce, one at a time. In a larger bowl, first mix the chicken in the sauce with the cooked pasta. Then mix in the béchamel with eggs and 150 g of grated cheese. Pour the mixture into the greased baking dish, top with the remaining béchamel, and sprinkle with 150 g of grated Parmesan. Place the dish in the preheated oven for about 40 minutes. Serve the prepared dish with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 229.73 kcal
  • Fat: 11.9 g
    • Saturated Fat: 4.63 g
  • Carbohydrates: 15.95 g
    • Sugars: 0.68 g
  • Protein: 12.5 g
  • Fiber: 0.77 g

Advice

Instead of macaroni, you can use other types of pasta (penne, fusilli, farfalle, etc.).