Scott's Recipe

Creamy Chicken Noodle Casserole

Category: Casseroles

1 ½ tbsp vegetable oil
1 ½ onion, chopped
3 garlic cloves, minced
1 1/8 tsp salt
1 1/8 tsp pepper
1 1/8 dried thyme
1 ½ lbs small fresh mushrooms, halved
1 ½ lbs chicken breast, boneless, skinless
¾ cup chicken stock
3 tbsp cornstarch
27 oz canned 2% evaporated milk
7 ½ cups broad egg noodles
1 ½ cup frozen peas
1 ½ tbsp Dijon mustard


1. In a large non stick 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. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside.
4. In small bowl, whisk together stock and cornstarch, pour into skillet along with evaporated milk. Cook over medium heat, stirring, for about 5 minutes or until thickened.
5. Meanwhile, in a 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” square baking dish.
6. Cover with greased foil; bake at 375 for about 30 minutes or until heated through.