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1-Pot Creamy Chicken Noodle Casserole
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Casseroles Pasta/noodl Poultry
Ingredients:
- 1 ts Vegetable oil
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 3/4 ts Salt
- 3/4 ts Pepper
- 3/4 ts Dried thyme
- 1 lb Small fresh mushrooms, halve
- 1 lb Chicken breasts, boneless, skinless
- 1/2 c Chicken stock
- 2 tb Cornstarch
- 12 oz Canned 2% evaporated milk
- 6 oz Canned 2% evaporated milk
- 5 c Broad egg noodles
- 1 c Frozen peas
- 1 tb Dijon mustard
Directions:
[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 5 minutes or until thickened.
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@msn.com Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 21:52:40 UT