member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Creamy Oone-dish Chicken Noodle Casserol


    Source of Recipe


    Mai

    List of Ingredients




    1 T 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, halved
    1 Lb Chicken breasts, boneless,
    -skinless
    1/2 c Chicken stock
    2 tb Cornstarch
    18 oz Canned 2% evaporated milk
    5 c Broad egg noodles
    1 c Frozen peas
    1 tb Dijon mustard

    Recipe



    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 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 350F oven for about 30 minutes or until heated through.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |