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1 package8 oz / 250gegg noodles
2 cups500mLbroccoli florets
½ lb125gmushrooms, quartered
1/3 cup75mLRobin Hood® All Purpose Flour
2 cups500mLchicken stock, hot
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk, hot
1 tsp5mLDijon mustard
3 cups750mLdiced cooked chicken
2 cups500mLgrated Cheddar cheese
1 : Preheat oven to 350°F (180°C). Grease a 9” x 13” (3L) baking dish.
2 : Cook noodles in a large amount of boiling salted water for 3 minutes. Add broccoli and continue cooking for an additional 3 minutes. Drain well and place on bottom of prepared baking dish.
3 : Heat butter in a medium saucepan over medium heat. Add onions and mushrooms and cook for 5 minutes. Add flour and cook for 3 minutes. Add chicken stock and evaporated milk. Cook, stirring frequently until mixture has thickened. Stir in mustard and chicken. Pour over noodles. Sprinkle with cheese and breadcrumbs.
4 : Bake in preheated oven 40-45 minutes or until bubbling.
This dish can be assembled, covered and refrigerated for several hours.
If you like a spicier dish add 2 cloves of chopped garlic and ¼ tsp (1mL) red pepper flakes with the onion and mushrooms.
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