Chicken Noodle Supper

This recipe is taken from the 1997 Milk Calendar. Easy, easy, easy. Everything's in the cupboard, and even if you think you can't cook, this will prove you can. -James Barber

  • Prep: 15 min
  • Cooking: 30 min
Yields 4 - 6 servings
chicken noodle supper

Ingredients

  • 1 lb (450 g) skinless, boneless chicken breasts or legs
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) vegetable oil
  • 1 large onion finely chopped
  • 1 cup (250 mL) sliced mushrooms
  • 1 clove garlic minced
  • 1/2 tsp (2 mL) dried basil
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) Milk
  • 1 tbsp (15 mL) Dijon mustard
  • 3 cups (750 mL) egg noodles uncooked
  • 1 pkg (10 oz/300g) frozen mixed vegetables

Preparation

Cut chicken in to 1 in (2 1/2 cm) cubes.

In a large skillet, cook chicken in the butter and oil over medium heat for 5 minutes. Add onion, mushrooms, garlic, herbs, salt and pepper; cook until onion is tender. Stir in flour; cook for 1 minute.

Gradually add milk; cook and stir until sauce comes to a boil and thickens. Add mustard and noodles. Return to boil and simmer for 15 minutes, adding frozen vegetables after 10 minutes.

Stir before serving.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 311 Calories
Protein: 29 g
Carbohydrate: 32 g
Fat: 8 g
Fibre: 3.3 g
Sodium: 321 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 17 % / 184 mg
Niacin: 54 %
Vitamin B12: 46 %
Folate: 37 %
Vitamin B6: 35 %