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1-Pot: Creamy Chicken Noodle Casserole

Ingredients :
1	tsp	Vegetable oil
1	x	Onion, chopped
2	x	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	cup	Chicken stock
2	tbl	Cornstarch
12	oz	Canned 2% evaporated milk
6	oz	Canned 2% evaporated milk
5	cup	Broad egg noodles
1	cup	Frozen peas
1	tbl	Dijon mustard

How to cook :

[Evaporated milk amounts converted from metric 385mL and 160mL cans)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.
Kitchen.
Tags : Pasta Casseroles Chicken Mushrooms Poultry Noodle Canadian Canada North American Italy European Mediterranean