Creamy Chicken Noodle Casserole
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 570 |
| pro | 49 g |
| total fat | 9 g |
| carb | 72 g |
This casserole, full of tender juicy chicken and plump egg noodles in a creamy sauce, is lower in fat than a traditional chicken stroganoff because evaporated milk is used to make the sauce. Serve with brussels sprouts and a shredded carrot salad.
Ingredients
- 1 tsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3/4 tsp salt
- 3/4 tsp pepper
- 3/4 tsp dried thyme
- 1 lb small fresh mushrooms, halved
- 1 lb boneless skinless chicken breasts
- 1/2 cup chicken stock
- 2 tbsp cornstarch
- 1 can (385 mL) 2% evaporated milk
- 1 can (160 mL) 2% evaporated milk
- 5 cups broad egg noodles
- 1 cup frozen peas
- 1 tbsp Dijon mustard
Preparation
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 (2 L) square baking dish. Cover with greased foil; bake in 375°F (190°C) oven for about 30 minates or until heated through.
Source : © CanadianLiving.com
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