Directions

• Preheat oven to 250°C
• Boil the chicken for 40 minutes or until it’s cooked. Discard the skin and bones, then shred the chicken meat and set aside.
• Meanwhile, cook the fettuccini pasta according to packaging instructions. Drain and cool then set aside.
• Add milk and MAGGI Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
• In a large mixing bowl, combine the prepared chicken, fettuccini, mushroom, turkey ham and the prepared béchamel sauce (season with salt and pepper if it’s needed) and mix to combine well. (Reserve around 1½ cups of the béchamel sauce aside).
• Pour the mixture evenly into a baking dish and spoon the reserved béchamel sauce over and top with the mozzarella cheese.