Baked Chicken Curry and Noodle Casserole
12 oz. Medium Egg Noodles, uncooked
1 tbsp. vegetable oil
8 oz. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 small red onion, diced (about 3/4 cup)
3-4 tsp. curry powder
1 1/2 cups low-sodium chicken broth
1 10-oz. can evaporated skim milk
1 1/2 tbsp. cornstarch
1 cup frozen peas
1 1/2 cups sliced fresh mushrooms
1 tbsp. lemon juice
2 tbsp. dry bread crumbs
Salt and pepper to taste
Prepare pasta according to package directions. While pasta is cooking, heat the oven to 375 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.