One Pot Creamy Chix Noodle Casserole
Source of Recipe
co worker
List of Ingredients
1 teaspoon Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
3/4 teaspoon of salt
3/4 teaspoon of pepper
3/4 teaspoon of dried thyme
1 pound of small fresh mushrooms, halve
1 pound of Chicken breasts, boneless,
1/2 cup of chicken stock
2 tablespoons of cornstarch
12 ounce can of 2% evaporated milk
6 ounce can of 2% evaporated milk
5 cups of broad egg noodles
1 cup of frozen peas
1 tablespoon of 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 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 375ºF. 190ºC. oven for about 30 minutes or until heated through.
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