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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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