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    Creamy Chicken Noodle Casserole

    Source of Recipe


    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.




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