Creamy Chicken Noodle Casserole
Some people say this Chicken Noodle Casserole belong to North America and Canadian, but some say it's Italian!
Now it's your choice use this chicken recipe and enjoy it, and you can call it whatever you like.
Because I love it no matter where it is from.
YIELD: 4 servings
Ingredients:
1 tsp Vegetable oil
1 x Onion, chopped
2 x 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 tbl Cornstarch
12 oz Canned 2% evaporated milk
6 oz Canned 2% evaporated milk
5 cup Broad egg noodles
1 cup Frozen peas
1 tbl Dijon mustard
Directions:
* (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.
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Keys : Pasta Casseroles Chicken Mushrooms Poultry Noodle Canadian
Canada North American Italy European
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