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Chicken Pastel

Chicken Pastel

Make a blockbuster meal by preparing Chicken Pastel filled with warm chunks of chicken, sprinkled with veggie bits, and layered with the creamiest sauce.

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Ingredients

  • 2 tbsp Magnolia Gold Butter
  • 1 tsp garlic, chopped
  • 1 pc onion, chopped
  • 1 kilo Magnolia Chicken Station breast fillet, cut into cubes
  • 1 pc carrot, cut into cubes
  • 1 pc potato, cut into cubes
  • 1/3 cup red bell peppers, diced
  • 1/3 cup green bell peppers, diced
  • 150 grams mushrooms, quartered
  • 1/2 cup chicken stock
  • 1/4 cup Magnolia Quickmelt Cheese, grated
  • 1 can Cream of Mushroom Soup (condensed, 360gms)
  • 1 can Purefoods Vienna Tidbits (210gms)
  • salt and pepper (to taste)

Instructions

  1. Melt butter in a saucepan.

  2. Sauté garlic, onion, chicken, carrots, potato, bell peppers, and mushrooms.

  3. Pour in the cream of mushroom soup and chicken stock. Allow everything to simmer for 5 minutes then, add grated cheese and Vienna Sausage Tidbits.

  4. Season with salt and pepper.

  5. Let it simmer until meat and veggies are tender.

  6. Serving good for eight.

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