Creamy Chicken Noodle Casserole Creamy Chicken Noodle Casserole

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : ©


  • 1 teaspoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 3/4 teaspoons dried thyme
  • 1 lb small fresh mushroom halved
  • 1 lb boneless skinless chicken breast
  • 1/2 cup chicken stock
  • 2 tablespoons cornstarch
  • 1 can 2% evaporated milk
  • 1 can 2% evaporated milk
  • 5 cups broad egg noodles
  • 1 cup frozen peas
  • 1 tablespoon Dijon 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.


Nutritional facts <b>Per serving:</b> about

  • Protein 49 g
  • Calories 570.0
  • Total fat 9 g
  • Total carbohydrate 72 g
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Creamy Chicken Noodle Casserole