Shelly's Recipe

CHICKEN AND NOODLE CASSEROLE

Category: Casseroles - Chicken and Turkey

5 cups uncooked egg noodles, cooked al dente
1 tsp vegetable oil
1 onion, chopped
2 clove garlic, minced
3/4 tsp tarragon, thyme, salt and pepper
1 lb mushrooms, halved
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup chicken stock
2 tbps cornstarch
12 oz evaporated milk
1/4 cup white wine
1 cup frozen peas or 1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 tbsp Dijon mustard

Topping
1/4 cup grated parmesan cheese
3/4 cup breadcrumbs
1 1/2 tsp olive oil

While pasta is cooking, heat oil over heat and cook onions, garlic and seasonings, stirring until onions are tender. Add mushrooms; cook, stirring about 5 minutes. Stir chicken pieces into skillet and cook, about 4 minutes or until no longer pink. Place mixture into a bowl; set aside.

Whisk together stock and cornstarch; pour into skillet along with evaporated milk and wine. Cook over medium heat, stirring, until thickened.

Drain noodles and return to pot. Add remaining ingredients and stir gently to coat noodles. Pour into a greased casserole dish. Cover with greased foil. Bake at 375 for 30 minutes or until heated through.

In a skillet, combine topping ingredients and stir for 1 minute. Sprinkle over casserole. Remove foil from casserole and sprinkle with topping mixture. Return to oven and bake until breadcrumbs are golden brown.