1-pot: Creamy Chicken Noodle Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Vegetable oil,
1: Onion, chopped
2: Garlic cloves, minced
3/4 tsp: Salt,
3/4 tsp: Pepper,
3/4 tsp: Dried thyme,
1 lbs: Small fresh mushrooms, halve
1 lbs: Chicken breasts, boneless, skinless
1/2 cup: Chicken stock,
2 tbsp: Cornstarch,
12 ounce: Canned 2% evaporated milk,
6 ounce: Canned 2% evaporated milk,
5 cup: Broad egg noodles,
1 cup: Frozen peas,
1 tbsp: 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]
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
Source from luhu.jp
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
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
Source from luhu.jp