1-Pot: Creamy Chicken Noodle Casserole
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1-Pot: Creamy Chicken Noodle Casserole
  Chicken    Casserole    Noodles  
Last updated 6/12/2012 12:41:27 AM. Recipe ID 233. Report a problem with this recipe.
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      Title: 1-pot: creamy chicken noodle casserole
 Categories: Poultry etc, Pastanoodle, Casseroles
      Yield: 4 Servings
 
      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
 
  [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
  




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Recipe ID 233 (Apr 03, 2005)

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