Servings: 4 Servings
INGREDIENTS
1 ts Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
3/4 ts Salt
3/4 ts Pepper
3/4 ts Dried thyme
1 lb Small fresh mushrooms, halve
1 lb Chicken breasts, boneless, -skinless
0.5 c Chicken stock
2 tb Cornstarch
12 oz Canned 2% evaporated milk
6 oz Canned 2% evaporated milk
5 c Broad egg noodles
1 c Frozen peas
1 tb Dijon mustard
DIRECTIONS
[Evaporated milk amounts converted from metric 385mL and 160mL cans) 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.
Serve with Brussels sprouts and a shredded carrot salad.
4 servings for $14.
62CDN [Nov 95] Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g carbohydrate, excellent source calcium and iron Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.
com .