*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, May 17, 2024 6:47 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » 1-Pot: Creamy Chicken Noodle Casserole
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add 1-Pot: Creamy Chicken Noodle Casserole recipe to your favorite Save to favorite   Discuss 1-Pot: Creamy Chicken Noodle Casserole recipe Write a comment   Print 1-Pot: Creamy Chicken Noodle Casserole recipe Print this recipe   Email 1-Pot: Creamy Chicken Noodle Casserole recipe to friend Email this recipe
  1-Pot: Creamy Chicken Noodle Casserole
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 156
Ingredients:
1 tsp Vegetable oil
1 Onion, chopped
2 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 tbsp Cornstarch
12 oz Canned 2% evaporated milk
6 oz Canned 2% evaporated milk
5 cup Broad egg noodles
1 cup Frozen peas
1 tbsp Dijon mustard
Instructions:
[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.

4 servings for $14.62CDN [Nov 95]

Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g
carbohydrate, excellent source calcium and iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen

[-=PAM=-] PA_Meadows@msn.com
Rate this recipe:  
Featured Recipe
» Couscous & Ground Turkey
Category: Main Course
Hits: 230
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com