Chicken and Noodles Recipe (Without the Soup!)
You may have one standard way to enjoy chicken and noodles, but this casserole could easily become your new go-to.
This Garlic Parmesan Chicken and Noodles recipe cooks up an individual casserole dishes. It may just become your new favorite comfort food. Start by preheating your oven to 450 degrees. Before you start cooking, coarsely shred a deli-roasted chicken, use one that's about two and a quarter pounds in size. Discard the skin and bones. Place the shredded chicken in a large saucepan then add one and three quarters cups of whole milk, one cup of frozen peas, and four minced cloves of garlic that's about two teaspoons. Over medium heat, stir everything until it's heated through. Next, add 6 ounces of extra-wide egg noodles that you cooked according to the package directions and a half cup of shredded Parmesan cheese. Cook and stir the mixture until it bubbles. Then, cover the saucepan and keep it warm. Now, in a small bowl, combine a quarter cup fresh or dried bread crumbs with a quarter cup shredded Parmesan cheese and two tablespoons of melted butter. Divide the chicken mixture among four individual casserole dishes. Top each one with some of the bread crumb mixture. Bake the casseroles until the tops turn golden brown. That will take about five minutes. If you like, sprinkle each casserole with some snipped fresh thyme and serve the casseroles with a green salad. Garlic Parmesan Chicken and Noddles just might become a family dinner favorite.