Stove Top Chicken Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quick & easy week night dish from the 2003 Milk Calendar. Just add a green vegetable or salad and you've got dinner !! Ingredients:
2 tablespoons olive oil |
1 lb boneless skinless chicken breast |
2 cups sliced mushrooms |
1 onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons flour |
4 cups milk |
2 cups small shell pasta |
1/2 cup prepared pesto sauce |
1 red pepper, diced |
Directions:
1. Heat 1 tbsp of the oil in a large pot over medium heat; cut chicken into 1 inch strips& brown in oil.
2. Remove from pot& keep warm.
3. Add remaining oil to pot; cook mushrooms, onion, salt& pepper, for about 5 minutes or until softened, stirring constantly.
4. Whisk flour into milk; gradually stir into pot, stirring to scrape any veggie bits that are stuck to the bottom and bring to a boil.
5. Stir in pasta& chicken, cover, reduce heat and simmer for 10 minutes or until pasta is almost tender& chicken is no longer pink.
6. Stir in pesto& red pepper; cook, uncovered for about 5 minutes or until pasta is tender& sauce is thickened.
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