Creamy Chicken Noodle Casserole
1 teaspoon vegetable oil
1 onion, chopped
2 garlic cloves, minced
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon dried thyme
1 pound small fresh mushrooms, halve
1 pound chicken breasts, boneless, skinless
1/2 cup chicken stock
2 tablespoons cornstarch
12 ounces canned 2% evaporated milk
6 ounces canned 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 square baking
dish. cover with greased foil; bake in 375F (190C) oven for about
30 minutes or until heated through.