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1-Pot: Creamy Chicken Noodle Casserole
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Rating: 4.2/5 (57 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 712
% Daily Value**
Total Fat 20g
31%
Saturated Fat 8g
13%
Unsaturated Fat 2g
Cholesterol 142mg
47%
Sodium 836mg
35%
Total Carbohydrate 104g
35%
Dietary Fiber 3g
13%
Sugars 65g
Protein 31g
Vitamin A  13%Vitamin C  13%
Calcium  36%Iron  13%
Potassium  30%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

1-Pot: Creamy Chicken Noodle Casserole

Date Added: April 20, 2015
There is nothing like a warm bowl of homemade chicken noodle soup on a cold day!

Ingredients:

1 teaspoon Vegetable Oil
1 Onion chopped
2 Garlic cloves minced
3/4 teaspoon Salt
3/4 teaspoon Pepper
3/4 teaspoon Dried Thyme Leaves
1 lb Fresh Mushrooms Small halve
1 lb Chicken Breast Boneless skinless
1/2 cup Chicken Stock
2 tablespoons Cornstarch
18 oz Evaporated Milk 2% Canned
5 cups Egg Noodles Broad
1 cup Frozen Peas
1 tablespoon Dijon Mustard
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Directions:

1. 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.

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

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

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

5. Scrape chicken mixture into bowl; set aside. In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk.

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

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

8. Drain well; return to pot.

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

10. Pour into greased 8-inch square baking dish.

11. Cover with greased foil;

12. Bake in 375F 190C oven for about 30 minutes or until heated through.

12. Serve with Brussels sprouts and a shredded carrot salad.

Comments on 1-Pot: Creamy Chicken Noodle Casserole Recipe:

Candice G. - May 05, 2009
Loved this recipe... I think I needed a little more garlic, but other than that it was great. That smell alone made my mouth water. =)
Steve W. - March 13, 2009
This is a great recipe.
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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Mushroom, MSG, Poultry, Corn, Peas, Garlic, Mustard, Onion allergies.
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