Recipe: One Pot Creamy Chicken Noodle Casserole

1-Pot: Creamy Chicken Noodle Casserole
Yield: 4 Servings
Source: Canadian Living Magazine, Nov 95

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
1/2 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

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.