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Baked Chicken Curry & Noodle Casserole

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED CHICKEN CURRY & NOODLE CASSEROLE
 Categories: Casseroles, Poultry
      Yield: 6 Servings
 
     12 oz Uncooked Medium Egg Noodles
      1 tb Vegetable oil
      8 oz Boneless chicken breasts
           -- (without skin),
           -- cut into 1/2-inch cubes
      1 sm Red onion, diced
      3 ts Curry powder
           -(or more, if desired)
  1 1/2 c  Low-sodium chicken broth
     10 oz Evaporated skim milk
  1 1/2 tb Cornstarch
      1 c  Frozen peas
  1 1/2 c  Sliced fresh mushrooms
      1 tb Lemon juice
      2 tb Dry bread crumbs
           Salt and pepper to taste
 
  Prepare pasta according to package directions. While pasta is
  cooking, heat the oven to 375 degrees F. Heat the oil in a large
  heavy skillet over medium-high heat. Add the chicken and onion and
  stir until the chicken begins to brown, about 4 minutes. Add the
  curry powder and continue stirring 2 minutes. Pour in the chicken
  broth and reduce heat to low. In a small bowl, mix the cornstarch and
  evaporated skim milk together until the cornstarch is dissolved. Stir
  the cornstarch into the skillet, heat to simmering and simmer 2
  minutes.
  
  Pour the contents of the skillet into a large bowl. When the pasta is
  done, drain well. Add the cooked pasta, peas, mushrooms, lemon juice
  and salt and pepper to the curry sauce. Toss well. Pour the mixture
  into an 11 x 9-inch baking dish and sprinkle the bread crumbs on top.
  Bake until the edges are bubbling and the crumbs are golden brown,
  about 15 minutes. Serve hot.
  
  Each serving provides: 374 Calories; 23.5 g Protein; 56.3 g
  Carbohydrates; 6.1 g Fat; 75.7 mg Cholesterol; 331 mg Sodium.
  Calories from Fat: 15%
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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