Pre-heat the oven to 180 deg C ( 350 deg F ) – spray a 20 x 30cm ( 9 x 13 inch ) oven dish with cooking oil
Cook the Pasta as per the instructions on the packet – drain and keep aside
Meanwhile, heat the Oil in a large skillet – coat the Chicken with the Chicken Spice – stir-fry until done and remove from skillet – drain excess oil
Melt 2 tablespoons of Butter in the skillet – saute the Mushrooms and Onion until soft – remove and set aside with the Chicken – drain excess liquid
Melt the remaining Butter in the skillet – stir in the Flour until a paste forms – add the Chicken Stock ( a little at a time, stirring well after each addition) to the Butter – add the Milk – bring to the boil then reduce heat and simmer until the sauce has thickened – remove from the heat
Stir in the Parsley and season to taste with Salt and Black Pepper (keep in mind the Chicken Stock already added salt)
In a large mixing bowl combine the cooked, Pasta, Chicken, Mushroom mixture and the Sauce – stir through gently and transfer to the prepared oven dish – sprinkle over the Cheddar Cheese – bake uncovered 25 minutes or until heated through
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.