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Garlic Parmesan Chicken and Noodles

Makes: 4 servings
Start to Finish 30 mins Bake 450°F 5 mins
Garlic Parmesan Chicken and Noodles
Ingredients
  • 6  ounces  extra-wide egg noodles
  • 1 2 - 2 1/4 pound  purchased roasted chicken
  • 1  cup  frozen peas
  • 4  cloves garlic, minced, or 2 teaspoons bottled minced garlic
  • 1 3/4  cups  whole milk or light cream
  • 1/2  slice  white or wheat bread
  • 3/4  cup  shredded Parmesan cheese
  • 2  tablespoons  butter, melted
  •  Snipped fresh thyme (optional)
Directions

1. Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.

2. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In a saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.

3. In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.

4. Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top each with some of the bread crumb mixture. Bake for 5 minutes or until top begins to brown. If desired, top with fresh thyme.

Nutrition Facts (Garlic Parmesan Chicken and Noodles)
  • Servings Per Recipe 4,
  • cal. (kcal) 701,
  • Fat, total (g) 37,
  • chol. (mg) 222,
  • sat. fat (g) 16,
  • carb. (g) 45,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 10,
  • pro. (g) 50,
  • vit. A (IU) 1118,
  • vit. C (mg) 7,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 129,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1388,
  • Potassium (mg) 343,
  • calcium (mg) 343,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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