Baked pasta

Ingredients:

250 g penne pasta
350 g minced chicken
200g mozarella cheese
2 large sticks of celery
75 g of large mushrooms
1 can of Campbell mushroom soup
Half a clove of garlic
2 table spoons of olive oil

Instructions:

# Heat the olive oil in a saucepan, then lightly fry the garlic till brown.
# Stir fry the minced chicken for 3-4 minutes over medium fire.
# Pour in the canned mushroom soup, add 150 ml of water. Stir for 3-4 minutes until the soup and chicken reaches a creamy consistency.
# Add in the celery, chopped in nice chunky bits.
# Add in the large mushrooms, sliced into large pieces. Stir for 3-4 minutes until mushrooms cooked over medium fire.
# Preheat microwave oven using Convention to 180 degree Celcius.
# Pasta should be already cooked, boiled in water with a pinch of salt and a bit of olive oil for 7-10 minutes (Thanks jean and honey r for the tip) till aldante (firmly spongy soft).
# Put in first layer of pasta into baking dish, then sprinkle liberally mozarella cheese, then pour first layer of mushroom cream sauce. Sprinkle a bit more cheese before putting on the next layer of pasta. Then pour on more sauce. Repeat until all pasta is used.
# Place baking dish in preheated oven. Bake for 20 minutes. Allow 5-10 minutes to set before serving.
# Serve with sour-ish condiments such as tomato sauce or mustard to draw out the creaminess of the dish.

Verdict: Yummy.