Title: 1-Pot: Creamy Chicken Noodle Casserole
Categories: Pasta Casserole Chicken Canadian Mushroom
Yield: 4 Servings

1	ts	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, halve
1	lb	Chicken breasts, boneless, skinless
1/2	c	Chicken stock
2	tb	Cornstarch
12	oz	Canned 2% evaporated milk
6	oz	Canned 2% evaporated milk
5	c	Broad egg noodles
1	c	Frozen peas
1	tb	Dijon mustard

[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 From: "Paul A Meadows" Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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