"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Chicken Curry and Noodles Recipe

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This recipe for Baked Chicken Curry and Noodles, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, January 16, 2008


12 oz medium egg noodles
1 tablespoon oil
8 oz boneless skinless chicken cut into 1/2 inch cubes
1 red onion, diced
3-4 teaspoons curry powder
1 1/2 cup chicken broth
1 can evaporated milk
1 1/2 tablespoons cornstarch
1 cup frozen peas
1 1/2 cups sliced fresh mushrooms
1 tablespoon lemon juice
2 tablespoons bread crumbs

Prepare pasta according to package directions.

While pasta is cooking, heat oven to 375.

Heat oil in skillet; add chicken and onion and cook about 4 minutes. Add curry powder and continue stirring 2 minutes. Pour in chicken broth and reduce heat to low.

In small bowl, mix cornstarch and milk together; stir into skillet, heat to simmering and simmer 2 minutes.

Pour contents of skillet into large bowl. When pasta is done; drain well. Add cooked pasta, peas, mushrooms, lemon juice and salt and pepper to curry sauce. Toss well. Pour mixture into 13 x 9 baking dish; sprinkle with bread crumbs.

bake until edges are bubbling and crumbs are golden brown, about 15 minutes.

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