Busters Recipes

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, halve
1 lb Chicken breasts, boneless, skinless
1/2 c Chicken stock
2 T Cornstarch
1 12 oz Canned evaporated milk
1 6 oz Canned evaporated milk
5 c Broad egg noodles
1 c Frozen peas
1 T 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 oven for about 30 minutes
or until heated through.