Rating: 3.5 stars
142 Ratings
  • 5 star values: 54
  • 4 star values: 31
  • 3 star values: 18
  • 2 star values: 18
  • 1 star values: 21

Baking this chicken recipe in individidual casserole dishes cuts the oven time to just five minutes. Add this easy recipe to your roster of 30-minute meals to enjoy on busy weeknights.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

5 mins
30 mins


Ingredient Checklist


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

  • 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.

  • In a small bowl combine bread crumbs, 1/4 cup of the Parmesan cheese, and melted butter.

  • 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

701 calories; fat 37g; cholesterol 222mg; saturated fat 16g; carbohydrates 45g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 10g; protein 50g; vitamin a 1117.6IU; vitamin c 7.1mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 129mcg; vitamin b12 0.9mcg; sodium 1388mg; potassium 343mg; calcium 343.3mg; iron 4.7mg.