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1-Pot: Creamy Chicken Noodle Casserole




Source of Recipe


fooddownunder


List of Ingredients




1 tsp Vegetable oil
1 x Onion, chopped
2 x Garlic cloves, minced
3/4 tsp Salt
3/4 tsp Pepper
3/4 tsp Dried thyme
1 lb Small fresh mushrooms, halve
1 lb Chicken breasts, boneless, skinless
1/2 cup Chicken stock
2 tbl Cornstarch
12 oz Canned 2% evaporated milk
6 oz Canned 2% evaporated milk
5 cup Broad egg noodles
1 cup Frozen peas
1 tbl Dijon mustard

Recipe



[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.