1 tablespoon butter
300 g (2 ¼ cups) chicken, chopped
salt, to taste
pepper, to taste
1 onion, chopped
1 tablespoon plain flour
300 mL (1 ¼ cups) milk
50 g (¼ cup) butter chicken sauce
250 g (2 ¼ cups) mozzarella cheese
250 g (2 ½ cups) cheddar cheese
200 g (1 cup) elbow pasta, cooked
100 g (1 cup) mozzarella cheese, grafted
fresh coriander, to garnish
Preheat the oven to 180°C (350°F).
Melt the butter in a large skillet over medium high heat until melted.
Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
Add the onion and fry for 2 minutes.
Stir in the flour.
Gradually whisk in the milk.
Whisk in the butter chicken sauce.
Whisk in the mozzarella and cheddar cheese.
Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
Sprinkle on some more cheese on top.
Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
Garnish with coriander.