Chicken Pot Pie Noodle Bake
Description
This casserole will comfort and satisfy you and your family. Serve it with a side salad, if desired.
Ingredients
12 oz. egg noodles
2 T. 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 T. all-purpose flour
1 c. chicken stock/broth
1 c. heavy cream
1 1/2 c. cooked shredded chicken (left over or rotisserie chicken are great)
1/2 c. frozen corn
1/2 c. frozen peas
1/2 c. Panko breadcrumbs
2 T. grated Parmesan cheese
1 T. extra-virgin olive oil
freshly chopped parsley, for garnish
Directions
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Preheat oven to 375 degrees.
In a large pot of well salted boiling water, cook egg noodles for 5 minutes; drain; set aside.
Meanwhile, in a large skillet over medium heat, melt butter; add carrots, celery, onion and garlic; season with salt and pepper; cook until softened, 3 minutes; stir in flour; cook 1 minute. Stir in chicken stock/broth and heavy cream; bring to a boil; reduce heat; simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat; stir in noodles, chicken, corn and peas; transfer mixture to a 9 x 13 baking dish.
Combine Panko, Parmesan cheese and oil; season with salt and pepper; sprinkle on top. Bake until golden, about 25 minutes.
Garnish with freshly chopped parsley right before serving.
8 servings.
You can double the sauce, if you wish.