[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 5 minutes or until thickened. 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] Source: Canadian Living magazine, Nov 95 Presented in article "Hearty and Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen Per serving: 410 Calories (kcal); 12g Total Fat; (26% calories from fat); 28g Protein; 46g Carbohydrate; 103mg Cholesterol; 824mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (741g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 134 (12%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 267.5mg||82 %|
|Sodium 369.2mg||13 %|
|Potassium 1110.6mg||29 %|
|Total Carbohydrate 187.2g||55 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 175.2g|
|Protein 65.8g||94 %|
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Calories per serving: 1155
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