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1-Pot Creamy Chicken Noodle Casserole

A home-style 1-Pot Creamy Chicken Noodle Casserole made with Vegetable Oil, Onion Chopped, Garlic Minced, Salt, and Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 1
• 2
• 3/4 tsp
• 3/4 tsp
• 3/4 tsp
• 1 lb
• 1 lb
• 1/2 cup
• 2 tbsp
• 12 oz
• 6 oz
• 5 cup
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   [Evaporated milk amounts converted from metric 385mL and 160mL cans)

2. 2

   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.

3. 3

   Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned.

4. 4

   Meanwhile, cut chicken into bite-size pieces; stir into skillet.

5. 5

   Cook, stirring, for about 4 minutes or until no longer pink inside.

6. 6

   Scrape chicken mixture into bowl; set aside.

7. 7

   In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk.

8. 8

   Cook over medium heat, stirring, for about 5 minutes or until thickened.

9. 9

   Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender.

10. 10

    Drain well; return to pot.

11. 11

    Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles.

12. 12

    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.

13. 13

    Serve with Brussels sprouts and a shredded carrot salad.

14. 14

    Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

15. 15

    Posted to MM-Recipes Digest V3 #342