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This creamy chicken noodle casserole is the ultimate comfort food, perfect for cozy weeknight dinners. It combines tender bite-sized chicken breasts and earthy fresh mushrooms with wide egg noodles, all tossed in a luxurious, velvety sauce made from evaporated milk, chicken stock, and a hint of Dijon mustard. The flavors are warm and savory, enhanced by garlic, thyme, and black pepper. It’s hearty enough to satisfy a hungry family but simple enough to prepare with minimal fuss. Serve it straight from the oven for a meal that feels like a warm hug.
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Pot: Creamy Chicken Noodle Casserole
Description
This creamy chicken noodle casserole is the ultimate comfort food, perfect for cozy weeknight dinners. It combines tender bite-sized chicken breasts and earthy fresh mushrooms with wide egg noodles, all tossed in a luxurious, velvety sauce made from evaporated milk, chicken stock, and a hint of Dijon mustard. The flavors are warm and savory, enhanced by garlic, thyme, and black pepper. It&# 226;ÂÂs hearty enough to satisfy a hungry family but simple enough to prepare with minimal fuss. Serve it straight from the oven for a meal that feels like a warm hug.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Lightly grease an 8-inch square baking dish.
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In a large nonstick skillet, heat vegetable oil over medium heat.
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Add chopped onion, minced garlic, salt, pepper, and thyme. Cook, stirring frequently, for about 5 minutes until onions are softened and translucent.
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Add the halved mushrooms to the skillet. Increase heat to high and cook, stirring occasionally, for about 5 minutes until mushrooms are browned and tender.
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Meanwhile, cut the boneless, skinless chicken breasts into bite-sized pieces.
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Add the chicken pieces to the skillet with the mushrooms and onions. Cook, stirring, for about 4 minutes until chicken is no longer pink inside.
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Transfer the chicken and vegetable mixture to a large bowl and set aside.
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In a small bowl, whisk together the chicken stock and cornstarch until smooth.
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Pour the stock mixture into the now-empty skillet along with both cans of evaporated milk.
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Cook over medium heat, stirring constantly, for about 5 minutes or until the sauce has thickened enough to coat the back of a spoon.
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Meanwhile, bring a large pot of salted water to a boil. Add the broad egg noodles and cook for about 5 minutes, or until almost tender but still slightly firm (al dente).
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Drain the noodles well and return them to the pot.
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Add the reserved chicken mixture, the thickened milk sauce, frozen peas, and Dijon mustard to the pot with the noodles. Stir gently to combine and coat everything evenly.
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Pour the noodle mixture into the prepared baking dish, spreading it out evenly.
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Cover the dish tightly with greased foil.
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Bake in the preheated oven for about 30 minutes, or until the casserole is heated through and bubbling at the edges.
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Remove from oven, let stand for 5 minutes if desired, and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 226.6kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1.3g7%
- Cholesterol 96.5mg33%
- Sodium 3746.4mg157%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1.5g6%
- Sugars 2.3g
- Protein 38.9g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken, casserole, noodles, creamy, mushrooms, comfort food, dinner, family meal, easy, savory, thyme, garlic, onion, baked, peas, mustard, stock, evaporated milk, weeknight, hearty
