[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
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]

Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g carbohydrate, excellent source calcium and iron

Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
Posted to MM-Recipes Digest V3 #342

From: "Paul A Meadows" <PA_Meadows@msn.com>

Date: Sat, 14 Dec 96 21:52:40 UT