This pasta recipe is an old family favourite. It’s really easy, cheap and delicious and feeds a crowd. 

Creamy Chicken and Mushroom Pasta 

750g shell pasta, cooked to pack instructions 
2 brown onions, roughly chopped 
4 cloves of garlic, finely chopped 
4 tablespoons of butter
400g tin cream of mushroom soup 
1 cup grated tasty cheese
4 tablespoons of plain flour
2 cups (500mls) of (cold) milk (more or less. depends on how thick you want your sauce.) tip: using cold milk for a bechamel means less lumps! 
The shredded meat from 1 large barbecue chicken 

Melt butter in a heavy based oven-safe pot. Add the onion and garlic and cook, stirring, for 3-4 minutes or until the onion softens. 

Add the flour and whisk for 1 minute, or until the flour is slightly golden and smells nutty. Add the milk, whisking continuously until fully incorporated. Bring to the boil and cook, stirring, for 1-2 minutes, or until slightly thickened. Add the cream of mushroom soup and the cheese and whisk until cheese has melted. TIP: If the sauce consistency isn’t right, either reduce it until thickened or add more milk to lighten it.  

Add shredded chicken and pasta and toss until just heated through. 

TIP: Pour into a baking dish and sprinkle with a mixture of extra cheese and panko breadcrumbs and grill until melted.