Garlic Parmesan Chicken and Noodles |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Whenever I find a bargain on ten-pound bags of chicken leg quarters, I buy several. I bake or boil an entire bag and shred the chicken, then portion it into freezer bags for quick casserole-type dinners. This recipe is from Better Homes & Gardens - simple and inexpensive. Ingredients:
6 ounces extra-wide egg noodles |
2 cups cooked chicken |
1 cup frozen peas |
4 garlic cloves, minced or 2 teaspoons bottled minced garlic |
1 3/4 cups whole milk or 1 3/4 cups light cream |
1/2 slice white bread or 1/2 slice wheat bread |
3/4 cup shredded parmesan cheese |
snipped fresh thyme (optional) |
Directions:
1. Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
2. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.
3. In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 tablespoons melted butter.
4. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme.
|
|