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

Steps

1. Preheat oven to 375 degrees.
2. In a large pot of well salted boiling water, cook egg noodles for 5 minutes; drain; set aside.
3. 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.