One Pot: Creamy Chicken Noodle Casserole

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, halved
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

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.