1-Pot Creamy Chicken Noodle Casserole - Recipe
This super easy recipe makes a fantastic mid week meal.
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
½ cup Chicken stock
2 tablespoon Cornstarch
12 ounce Canned 2% evaporated milk
6 ounce Canned 2% evaporated milk
5 cup Wide egg noodles
1 cup Frozen peas
1 tablespoon Dijon mustard
Method
[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
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.
