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1-Pot Creamy Chicken Noodle Casserole
1 teaspoon Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
3/4 teaspoon of salt
3/4 teaspoon of pepper
3/4 teaspoon of dried thyme
1 pound of small fresh mushrooms, halve
1 pound of Chicken breasts, boneless,
1/2 cup of chicken stock
2 tablespoons of cornstarch
12 ounce can of 2% evaporated milk
6 ounce can of 2% evaporated milk
5 cups of broad egg noodles
1 cup of frozen peas
1 tablespoon of Dijon mustard
[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 375ºF. 190ºC. 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 |
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