Creamy Chicken Noodle Casserole
This recipe makes 4 servings
|Per serving: about||-|
|total fat||9 g|
- Portion size: 4
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.
- 1 tsp 1tspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 3/4 tsp 3/4tspsalt
- 3/4 tsp 3/4tsppepper
- 3/4 tsp 3/4tspdried thyme
- 1 lb 1lbsmall fresh mushroomfresh mushrooms, halved
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
- 1/2 cup 1/2cupchicken stock
- 2 tbsp 2tbspcornstarch
- 1 can (385 mL) 1can (385 mL)2% evaporated milk
- 1 can (160 mL) 1can (160 mL) 2% evaporated milk
- 5 cups 5cupsbroad egg noodles
- 1 cup 1cupfrozen peas
- 1 tbsp 1tbspDijon mustard
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