** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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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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