Chicken Pot Pie Noodles
Deliciously chunky chicken stew, now in casserole form!
Ingredients
- 12 oz. egg noodles
- 2 tbsp. butter
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 large onion chopped
- 2 garlic cloves minced
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. all-purpose flour
- 1 c. chicken broth
- 1 c. heavy cream
- 1 1/2 c. cooked shredded chicken
- 1/2 c. frozen corn
- 1/2 c. frozen peas
- 1/2 c. Panko breadcrumbs
- 2 tbsp. grated Parmesan
- 1 tbsp. extra-virgin olive oil
- Freshly chopped parsley for garnish
Instructions
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Preheat oven to 375°. Boil salted water in a large pot and cook the noodles in it for 5 minutes. Drain the water immediately and set the pot aside.
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Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until the veggies have softened, around 3 minutes, then stir in flour and cook for 1 additional minute.
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Stir in chicken broth and heavy cream and bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cream has thickened, about 3 minutes. Remove the skillet from heat and stir in the noodles you prepared, as well as the chicken, corn, and peas, then transfer everything into a 9”-x-13” baking dish.
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Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top of the dish and bake until golden, 25 minutes.
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Sprinkle parsley over the top and serve it piping hot!