Summary

Ingredients

• 250 g pasta (macaroni)
• 0.5 stick ½ leek
• 100 g mushrooms
• 1 can corn
• 250 g chicken breast, skinless
• 3 tablespoon oil
• 1 ½ tablespoon flour
• 200 ml cream
• 250 ml milk
• 1 tablespoon cream cheese
• 200 g cheese, e.. mozzarella or Emmentaler
• 2 tablespoon breadcrumbs
• 15 g butter
• salt and pepper
• nutmeg
• Cayenne pepper
• Garlic powder

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Instructions

1. Cook the pasta in plenty of salted water until al dente. Preheat the oven to 200 ° C. Cut the leek into slices, halve the mushrooms and also cut into slices. Put the corn in a colander and drain. Halve the chicken breast lengthways and cut into 1 cm thick slices.
2. Fry the chicken breast in oil until it gets color, then add the leeks and mushrooms and fry for 2-3 minutes. Add flour and fry briefly. Add the cream, milk, cream cheese and 3 tablespoons of grated cheese. Simmer for 2-3 minutes, season with salt, pepper, nutmeg, cayenne pepper and garlic powder.
3. Mix the corn and macaroni with the mixture and place in a baking dish, spread the remaining cheese on top and sprinkle with breadcrumbs. Put the butter flakes on top and bake in the oven for about 30 minutes.