1-pot creamy chicken noodle casserole

Yield: 4 Servings

Measure Ingredient
1 teaspoon Vegetable oil
1 \N Onion, chopped
2 \N Garlic cloves, minced
¾ teaspoon Salt
¾ teaspoon Pepper
¾ teaspoon Dried thyme
1 pounds Small fresh mushrooms, halve
1 pounds Chicken breasts, boneless, skinless
½ cup Chicken stock
2 tablespoons Cornstarch
12 ounces Canned 2% evaporated milk
6 ounces Canned 2% evaporated milk
5 cups Broad egg noodles
1 cup Frozen peas
1 tablespoon Dijon mustard
\N 5 minutes or until thickened.

[Evaporated milk amounts converted from metric 385mL and 160mL cans) In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned.

Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside.

In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk. Cook over medium heat, stirring, for about Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain well; return to pot. Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles.

Pour into greased 8-inch square baking dish. cover with greased foil; bake in 375F 190C oven for about 30 minutes or until heated through.

Serve with Brussels sprouts and a shredded carrot salad.

4 servings for $14.62CDN [Nov 95] Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g carbohydrate, excellent source calcium and iron Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 21:52:40 UT

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