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 : © CanadianLiving.com
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