Creamy Chicken Noodle Casserole

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1		Onion - chopped
2		Garlic cloves - minced
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Pepper
3/4 teaspoon	3.8ml	Dried thyme
1 lb	454g / 16oz	Small fresh mushrooms - halve
1 lb	454g / 16oz	Chicken breasts - boneless, skinless
1/2 cup	118ml	Chicken stock
2 tablespoons	30ml	Cornstarch
12 oz	340g	Canned 2% evaporated milk
6 oz	170g	Canned 2% evaporated milk
5 cups	990g / 34oz	Broad egg noodles
1 cup	237ml	Frozen peas
1 tablespoon	15ml	Dijon mustard

Recipe Instructions

[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.

Source:
4 servings for $14.62CDN [Nov 95] Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

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