*  Exported from  MasterCook  *

                  1-Pot: Creamy Chicken Noodle Casserole

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Pasta
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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, 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



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