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1-Pot: Creamy Chicken Noodle Casserole #2

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Italian

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]
 
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty and Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
 
Per serving: 410 Calories (kcal); 12g Total Fat; (26% calories from fat); 28g Protein; 46g Carbohydrate; 103mg Cholesterol; 824mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
 
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