Chicken Noodle Bake
Ingredients
- 1 pkg (8 oz / 250g) egg noodles
- 2 cups (500 mL) broccoli florets
- 1/4 cup (50 mL) butter
- 1 onion, chopped
- 1/2 lb (125 g) mushrooms, quartered
- 1/3 cup (75 mL) Robin Hood® All Purpose Flour
- 2 cups (500 mL) chicken stock, hot
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk, hot
- 1 tsp (5 mL) Dijon mustard
- 3 cups (750 mL) diced cooked chicken
- 2 cups (500 mL) grated Cheddar cheese
- 1 cup (250 mL) breadcrumbs
Directions
Step 1:
Preheat oven to 350°F (180°C). Grease a 9” x 13” (3 L) baking dish.
Step 2:
Cook noodles in a large amount of boiling salted water for 3 minutes. Add broccoli and continue cooking for an additional 3 minutes. Drain well and place on bottom of prepared baking dish.
Step 3:
Heat butter in a medium saucepan over medium heat. Add onions and mushrooms and cook for 5 minutes. Add flour and cook for 3 minutes. Add chicken stock and evaporated milk. Cook, stirring frequently until mixture has thickened. Stir in mustard and chicken. Pour over noodles. Sprinkle with cheese and breadcrumbs.
Step 4:
Bake in preheated oven 40-45 minutes or until bubbling.
Tips
This dish can be assembled, covered and refrigerated for several hours.
If you like a spicier dish add 2 cloves of chopped garlic and 1/4 tsp (1 mL) red pepper flakes with the onion and mushrooms.