Meal Type: Dinner

Prep Time: 15 min.

Cooking Time: 55 min.

Total Time: 1 hours and 10 min.

Cook Method: Oven

Difficulty: Easy

Cuisine: American

     Serving Size: 6 1.5 3 6 12 24 - Change

Date Added: December 18, 2011

There is nothing like a warm bowl of homemade chicken noodle soup on a cold day!

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.

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Dietary Notes:

This 1-Pot: Creamy Chicken Noodle Casserole recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This 1-Pot: Creamy Chicken Noodle Casserole recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.

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