Esta es una exhibición prevé de cómo se va ver la receta de '1 Pot: Creamy Chicken Noodle Casserole' imprimido.

Receta 1 Pot: Creamy Chicken Noodle Casserole
by Global Cookbook

1 Pot: Creamy Chicken Noodle Casserole
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 tsp Vegetable oil
  • 1 x Onion, minced
  • 2 x Garlic cloves, chopped
  • 3/4 tsp Salt
  • 3/4 tsp Pepper
  • 3/4 tsp Dry thyme
  • 1 lb Small fresh mushrooms, halve
  • 1 lb Chicken breasts, boneless, skinless
  • 1/2 c. Chicken stock
  • 2 Tbsp. Cornstarch
  • 12 ounce Canned 2% evaporated lowfat milk
  • 6 ounce Canned 2% evaporated lowfat milk
  • 5 c. Broad egg noodles
  • 1 c. Frzn peas
  • 1 Tbsp. Dijon mustard

Direcciones

  1. [Evaporated lowfat milk amounts converted from metric 385mL and 160mL cans)
  2. In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 min or possibly till onions are softened. Add in mushrooms; cook over high heat, stirring, for about 5 min or possibly till browned.
  3. Meanwhile, cut chicken into bite-size pcs; stir into skillet. Cook, stirring, for about 4 min or possibly till no longer pink inside. Scrape chicken mix into bowl; set aside.
  4. In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated lowfat milk. Cook over medium heat, stirring, for about 5 min or possibly till thickened.
  5. Meanwhile, in large pot of boiling salted water, cook noodles for about 5 min or possibly till almost tender. Drain well; return to pot.
  6. Add in reserved chicken mix, lowfat milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased 8-inch square baking dish.
  7. cover with greased foil; bake in 375F 190C oven for about 30 min or possibly till heated through.
  8. Serve with Brussels sprouts and a shredded carrot salad.
  9. Kitchen