INGREDIENTS

INSTRUCTIONS

[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. 4 servings for $14.62CDN [Nov 95]
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
and Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen
Per serving: 410 Calories (kcal); 12g Total Fat; (26% calories from
fat); 28g Protein; 46g Carbohydrate; 103mg Cholesterol; 824mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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