Ingredients
12 oz. egg noodles
2 tbsp. 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 tbsp. all-purpose flour
2 c. low-sodium chicken broth
2 c. heavy cream
2 c. cooked shredded chicken
1/2 c. frozen corn
1/2 c. frozen peas
1/2 c. panko breadcrumbs
2 tbsp. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside. Step 2Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute. Step 3Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Step 4Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top.Step 5Bake until golden, 25 to 28 minutes. Step 6Sprinkle with parsley before serving.
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