1 Pot: Creamy Chicken Noodle Casserole

Directions

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