posted by Mai 02-06-103 8:02 AM
Creamy One-Dish Chicken Noodle Casserole
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 tbl Cornstarch
18 oz Canned 2% evaporated milk
5 c Broad egg noodles
1 c Frozen peas
1 tbl Dijon mustard
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.