1 tsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried thyme
1 lb small fresh mushrooms, halve
1 lb chicken breasts, boneless, skinless
1/2 cup chicken stock
2 tbsp cornstarch
12 oz canned 2% evaporated milk
6 oz canned 2% evaporated milk
5 cup broad egg noodles
1 cup frozen peas
1 tbsp 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
Servings: 4 servings
1-Pot: Creamy Chicken Noodle Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Poultry
The History of Recipes
Written cooking instructions as an idea can be tracked way back into the distant past, at least as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just very simple pictorial recipes for food preparation.
Moving on, we have a couple of interesting recipe books from the 1300s : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals on the tables of the rich people of the time. By the advent of the 1900s, recipe books were in high demand, due to better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this 1 Pot_ Creamy Chicken Noodle Casserole recipe.
