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Chicken + Vegetable Noodle Casserole




Source of Recipe


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List of Ingredients




1 tablespoon Olive oil
1 chopped onion
2 minced garlic cloves
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3/4 teaspoon poultry seasoning
1 pound boneless, skinless chicken breasts,
...(cut into bite size pieces)
1/2 cup chicken stock
2 tablespoons cornstarch
18 ounces canned evaporated milk
5 cups wide egg noodles, cooked al dente to package
...directions, drain well
1, 16 ounce package frozen peas
1 tablespoon Dijon style mustard
1/2 cup Italian seasoned fine bread crumbs

Recipe



Use a large non stick frying pan to heat oil over medium heat.
Add onion, garlic, salt, pepper and poultry seasoning.
Saute until onions soften.
Stir chicken into frying pan.
Saute until no longer pink inside, about 4 minutes.
Scrape chicken mixture into a bowl and set aside.
Preheat oven to 350 degrees F.
Coat an 8 inch baking dish and a piece of aluminum foil large
enough to fold over edges of dish with cooking spray.
Use a small bowl to whisk stock and cornstarch.
Pour into frying pan with evaporated milk.
Simmer over medium heat, stirring, until thickened.
Pour everything, except bread crumbs, into the pot the noodles
were cooked in, stirring gently to coat.
Pour into baking dish and sprinkle with crumbs.
Cover with foil and bake for 30 minutes or until heated through.