This chicken and noodle casserole recipe is one of my favorite dishes. It tastes great and is quick and easy to prepare. All the ingredients are already in your pantry and even if you think you don't know how to cook this recipe will prove you wrong.
INGREDIENTS
1 lb (450 g) boneless, skinless chicken breasts or chicken thighs
1 C. (15 ml) butter
1 C. (15 ml) vegetable oil
1 large onion, chopped
1 cup (250 mL) sliced mushrooms
1 garlic clove, minced
1/2 tsp. (2 ml) dried basil
1/2 tsp. (2 ml) salt
1/2 tsp. (2 ml) pepper
3 tbsp. (45 mL) all-purpose flour
3 cups (750 mL) milk
1 C. (15 mL) Dijon mustard
3 cups (750 mL) uncooked egg noodles
1 10 oz (300 g) package of frozen mixed vegetables
1 pkg (10 oz / 300g) frozen mixed vegetables
PREPARATION
Cut the chicken into 1-inch (2 1/2 cm) cubes.
In a large skillet over medium heat, melt the butter with the oil and brown the chicken cubes for 5 minutes. Add the onion, mushrooms, garlic, herbs, salt, and pepper then sauté until onion is tender.
Stir in the flour and cook for 1 minute. Gradually add the milk, stirring until the sauce comes to a boil and thickens. Add the mustard and the noodles then bring to a boil and simmer for 15 minutes. After 10 minutes of cooking, add the frozen vegetables.
Mix before serving.
