Chicken and Bacon Noodle Nests

Makes 6

Equipment Required

  • Hand mixer

  • Sharp cutting knife

  • Large mixing bowl

  • Grater

  • Small mixing bowl

  • Non-stick muffin tray

  • Measuring spoons

  • Cooling rack

  • Measuring cups

  • Oven gloves

Ingredients

  • 1 x 85g pack quick cook noodles

  • 1 heaped teaspoon chicken stock powder

  • ¾ cup grated vegetables (carrot, zucchini, corn)

  • 1 egg, beaten

  • 2 dessertspoons lite sour cream

  • ¼ cup cooked chicken and bacon, diced

  • ¼ cup tasty grated cheese plus extra for topping

  • 1 dessertspoon grated Parmesan cheese

  • 2 cherry tomatoes, sliced

  • Canola oil spray

Method

  • Set the oven to 180°C

  • Spray the muffin tin with Canola oil.

  • Cook noodles according to the instructions.  Drain and rinse noodles under cold water when cooked. 

  • Place cooked noodles in a large mixing bowl and chop into smaller lengths.

  • Add chicken stock powder, diced chicken and bacon, grated vegetables, cheddar cheese and Parmesan cheese to noodles. 

  • Mix eggs and cream together in a small mixing bowl and add to noodles. 

  • Mix noodles thoroughly and spoon mixture equally into each muffin mould and top with cheese and a slice of cherry tomato.

  • Bake 30mins until set.

  • Enjoy!