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One of our pastors is going on a one-year sabbatical at the end of July so some of us decided to throw a potluck farewell party for him and his lovely family this evening. There’s something really nice about having pot-luck – it spares the host from having to provide all the food and, at the same time, everyone gets to catch up with each other over good food to the fullest!

We are expecting some thirty people, big & small, so food that appeals to all ages is a consideration. As usual, our buffet will be an international one that includes both Asian and western dishes. After summing up the menu with the rest, my contribution for the evening – fried rice noodles (the person tasked to this had a last minute appointment), baked chicken macaroni (for the kids), grilled salmon (the only fish dish), stir-fry vegetables (everyone needs greens) and tangy cranberry cake slices (an extra treat as I happened to make one yesterday for a sweet friend so I simply made an extra for today).

Looking forward to a blessed evening of fellowship and feasting together !


Ingredients (for 1 large 10”x10”x4” dish)

250gm large macaroni shells

3 tablespoon olive oil
1 piece chicken breast, cubed and season with some salt & pepper
6 button mushrooms, cubed
100gm frozen mixed vegetables, thawed
1 stalk celery, cubed
1 big onion, cubed
3 garlic cloves, minced

500ml milk
150ml thickening cream
200gm grated cheddar cheese
1 chicken stock cube
salt & pepper to taste, if necessary

2 teaspoons cornflour mixed with some water


1) Cook macaroni according to instructions on the packaging. Drain and set aside.

2) To prepare THE FILLING :
– heat oil in a pan
– fry onions and garlic till fragrant
– add seasoned chicken breast and stir-fry till almost done
– toss in mixed vegetables and mushrooms, and continue to stir-fry till chicken is done
– add celery and stir quickly
– salt and pepper to taste
– turn off heat and set aside

3) To make THE SAUCE :
– in another pot, bring milk to boil with chicken cube
– stir in 200gm cheddar cheese
– add thickening cream and stir well
– taste and add more salt and pepper if necessary
– thicken with cornflour mixture and set aside

4) Pour just sufficient SAUCE over the FILLING and combined well (leave the remaining sauce aside for use later).

5) Lightly oil a baking dish. Arrange the macaroni in the dish and fill each one with the chicken filling.

6) Lastly, pour the remaining sauce over the entire dish and sprinkle the extra cheddar cheese over the top.

7) Bake at 200°C for 15 mins or until top is golden brown. Serve warm.

The kids didn't even notice the vegetables in it and tucked in the baked cheesy chicken macaroni with much relish !

The kids didn’t even notice the vegetables in it and tucked into the baked cheesy chicken macaroni with much relish !



Numbers 6:24-26 (New International Version)

24 “‘“The Lord bless you
and keep you;
25 the Lord make his face shine on you
and be gracious to you;
26 the Lord turn his face toward you
and give you peace.”’