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View more "Main Dishes" recipes Stove-Top Chicken Noodle Casserole Recipe

Stove-Top Chicken Noodle Casserole

Dairy Farmers of Canada
Add to Calendar 10/15/2019 10:00 AM 10/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) olive oil
1 lb (450 g) boneless skinless chicken breasts or chicken thighs, cut in chunks
2 cups (500 mL) sliced mushrooms
1 medium onion, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) all-purpose flour
4 cups (1 L) Milk
2 cups (500 mL) baby shells or other small pasta (8 oz/250 g)
1/2 cup (125 mL) pesto
1 red bell pepper, diced

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/stove-top-chicken-noodle-casserole?source=calendar
Stove-Top Chicken Noodle Casserole true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 25 mins
  • Yields 4 servings

Nothing says home cooking like a casserole. The added pesto in this recipe gives a boost of terrific flavour and puts a contemporary spin on an old-fashioned family favourite.

  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 25 mins
  • Yields 4 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2003 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 tbsp (30 mL) olive oil
1 lb (450 g) boneless skinless chicken breasts or 
chicken thighs , cut in chunks
2 cups (500 mL) sliced mushrooms
1 medium onion, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) all-purpose flour
4 cups (1 L) Milk
2 cups (500 mL) baby shells or 
other small pasta (8 oz/250 g)
1/2 cup (125 mL) pesto
1 red bell pepper, diced

Preparation

In large pot heat half the oil over medium-high heat, brown chicken on all sides, in batches, adding more oil as necessary; transfer to bowl. Add remaining oil to pot, cook mushrooms, onion, salt and pepper, stirring for 5 min or until softened, adding up to 2 tbsp (30 mL) water if necessary to prevent burning.

Whisk flour into milk; gradually stir into pot and bring to boil, stirring to scrape any bits stuck to pot. Stir in pasta and chicken with any accumulated juices.

Cover, reduce heat and simmer for 10 min or until pasta is almost tender and chicken is no longer pink. Stir in pesto and red bell pepper; cook, uncovered for 5 min or until pasta is tender and sauce is thickened. Season with salt to taste.

Tips

If prepared pesto isn't available, substitute 1/2 cup (125 mL) chopped fresh basil, 2 cloves garlic, minced and 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese.

 For the Adventurous: Stir in 1/4 cup (60 mL) chopped drained oil-packed sun-dried tomatoes and 1/4 cup (60 mL) black olives with pesto. Sprinkle with 1/2 cup (125 mL) shredded Canadian Asiago cheese and broil until golden.

Healthy Eating Tip: Build your Bones - Each serving of this recipe contains a serving of milk. Milk has 6 bone-building nutrients - calcium, phosphorus, vitamin D, vitamin A, magnesium and protein.

134 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2003 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2003 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 601 Calories
Protein: 47 g
Carbohydrate: 68 g
Fat: 15 g
Calcium: 35 % / 349 mg
Fibre: 3 g
Sodium: 789 mg

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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