ATK: Chicken Noodle Casserole For Two

BEFORE YOU BEGIN You can substitute cremini mushrooms for the white mushrooms, if desired. There is no need to thaw the frozen peas before adding them in step 11.

PreTime
40 Minutes
CookTime
25 Minutes
Yield
3 Serving

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on October 25, 2020 01:00

How to Make It

1. Step
Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet.
2. Step
Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes.
3. Step
Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps.
4. Step
Transfer panko mixture to bowl; set aside.
5. Step
Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
6. Step
Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.
7. Step
Add chicken and flour and stir until no dry flour remains.
8. Step
Cook for 1 minute.
9. Step
Stir in half-and-half and broth and bring to simmer.
10. Step
Stir in noodles, submerging them as much as possible, and cook, uncovered, stirring often, until noodles are tender and sauce is thickened (rubber spatula will leave trail that takes about 3 seconds to fill in), about 8 minutes.
11. Step
Stir in cheddar, peas, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until cheese is completely melted and peas are warmed through, about 2 minutes.
12. Step
Off heat, sprinkle evenly with reserved panko mixture.
13. Step
Serve.

Ingredients

  • ● 3 tablespoons extra-virgin olive oil, divided
  • ● 1/2 cup panko bread crumbs
  • ● 1 teaspoon kosher salt, divided
  • ● 1/2 teaspoon pepper, divided
  • ● 3 tablespoons grated Parmesan cheese
  • ● 4 ounces white mushrooms, trimmed and sliced thin
  • ● 2 shallots, chopped
  • ● 8 ounces boneless, skinless chicken thighs, trimmed and
  • cut into 1 -inch pieces
  • ● 4 teaspoons all-purpose flour
  • ● 1 cup half-and-half
  • ● 1 cup chicken broth
  • ● 3 ounces (1 1/2 cups) wide egg noodles
  • ● 2 ounces sharp cheddar cheese, shredded (½ cup)
  • ● 1/2 cup frozen peas
  • Equipment
  • ● 10 -Inch Nonstick Skillets
  • ● Chef's Knives
  • ● Silicone Spatulas

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