Baked Chicken and Pasta Casserole

1. 1 Pastapack 450 g ≈ $1.37 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 130 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Soy sauce 15 ml
5. 5 Eggspack 10 pcs ≈ $1.93 2 pcs
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 80 ml
7. 7 Sunflower oil 14 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the pasta¹ for 8 minutes until tender, drain, and let cool.

2. Finely chop the onion³ and cut the chicken² breast into 2 cm pieces.

3. Sauté the onion³ and chicken² in oil with soy sauce for 7–8 minutes until the meat turns white and is fully cooked.

4. Grease the silicone molds with oil.

5. Whisk the eggs⁵ with milk⁶.

6. Layer the pasta¹ and chicken² in the molds, then pour the egg mixture over.

7. Bake at 350°F (180°C) for 20–25 minutes until the sauce sets.