CHICKEN AND MUSHROOM PASTA BAKE - Greg's Kitchen

Ingredients
1 litre Chicken Stock (4 cups - 34 ounces)
300g dried macaroni or penne pasta (10.5 oz - 0.66 pound)
2 tbsp oil
500g skinless chicken breast fillet, thinly sliced (1.1 pounds)
200g button mushrooms, sliced (0.4 pound)
2 tbsp plain flour
2 cups shredded tasty cheese
1/2 cup dry breadcrumbs
Preheat oven to 220°C.
Reserve 1 cup of stock. Pour remaining stock into a large saucepan & bring to the boil. Add pasta, partially cover, and cook for 7 mins or as directed on pack. Do not drain. Remove from heat.
Heat 1 tbsp oil in a frying pan. Add chicken and cook for 5 minutes until golden brown. Add to pasta.
Heat remaining oil in the frying pan, add mushrooms, cook until softened. Stir in flour and cook, stirring, over medium heat for 1 min. Add reserved stock, stirring continuously, until just thickened. Stir through pasta mixture with 1 cup of cheese. Spoon into an ovenproof dish. Top with remaining cheese and breadcrumbs and bake for 20 mins or until golden.