Ingredients:
2 -3 chicken breasts ( sliced)
2 cups macaroni or 2 cups elbow macaroni, cooked
1 large carrots, chopped
1 -2 zucchini, chopped
1 onions, chopped
1 (14 ounce) cans tomato soup
1 (14 ounce) cans whole tomatoes, diced
2 tablespoons sour cream
2 cups cheddar cheese, shredded
2 tablespoons oil
Directions:
Heat oven to 180 degrees celcius.
Heat oil in fry pan, add chicken in two batches, cook until lightly browned.
once finished leave pan out ready for the next ingredients.
while the chicken is cooking cook pasta, following cooking instructions on packet.
Using the pan cook the onion for about 2 minutes and then add the rest of the chopped vegetables (if you do not like your vegetables crunchy then put them in the microwave for 5 minutes in a microwave safe dish, with enough water to cover them) , also add the tomato soup and whole or diced tomatoes.
Simmer for about 15mins or until vegies are cooked.
In a large mixing bowl put the tomato mixture in followed by the pasta and chicken. Stir making sure everything is coated with the sauce.
add the sour cream to the mixture. If the sauce goes a nice orange, creamy colour then it should be right, if not add a bit more. The amount of sour cream you add can vary depending on your taste, thats just how i like it.
Once the sour cream is thoroughly mixed through, put into a baking dish and sprinkle the cheese evenly over the top.
Bake for 20 – 25 minutes or until cheese goes golden brown.
Servings: 6-8
Time preparation: 60 min.
Time total: 85 min.