Chicken and Macaroni Bake

Ingredients

• 4 skinless chicken breasts
• 2 cups elbow macaroni (10 oz)
• 14 cup olive oil (10 oz)
• 1 onion
• chopped
• 1 carrot
• chopped
• 3 slices bacon
• chopped
• 2 zucchini
• chopped
• 1 (440 g) can tomato soup
• 13 cup sour cream (3 oz)
• 1 12 cups grated cheddar cheese (6 oz)

Instructions

1. Preheat the oven to moderate 180oC (350oF).
2. Cook the macaroni in a large pan of rapidly boiling salted water until cooked, drain.
3. Slice the chicken breasts into long strips and then cut into cubes.
4. Heat the oil in a heavy-based pan.
5. Cook the chicken quickly over high heat until browned but not cooked through; drain on paper towels.
6. Add the onion, carrot and bacon to the pan.
7. Stir over medium heat for 10 minutes.
8. Add the zucchini and soup, bring to the boil and simmer for 5 minutes.
9. Remove from the heat.
10. Combine the pasta, chicken, tomato mixture and sour cream.
11. Season with salt and pepper, to taste.
12. Spread into a shallow ovenproof dish and top with cheese.
13. Bake for 20 minutes or until golden and cooked through.