ATK: Chicken Noodle Casserole for Two Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
We wanted all the homey comfort of this retro dish without the leftovers. In a large bowl, combine first nine ingredients.
Here is the best “ATK: Chicken Noodle Casserole for Two” recipe we have found so far. This will be really delicious.
Ingredients of ATK: Chicken Noodle Casserole for Two
- Make ready of ● 3 tablespoons extra-virgin olive oil, divided.
- Make ready of ● 1/2 cup panko bread crumbs.
- It’s of ● 1 teaspoon kosher salt, divided.
- Prepare of ● 1/2 teaspoon pepper, divided.
- Prepare of ● 3 tablespoons grated Parmesan cheese.
- Make ready of ● 4 ounces white mushrooms, trimmed and sliced thin.
- Take of ● 2 shallots, chopped.
- It’s of ● 8 ounces boneless, skinless chicken thighs, trimmed and.
- It’s of cut into 1 -inch pieces.
- Prepare of ● 4 teaspoons all-purpose flour.
- Prepare of ● 1 cup half-and-half.
- It’s of ● 1 cup chicken broth.
- Make ready of ● 3 ounces (1 1/2 cups) wide egg noodles.
- You need of ● 2 ounces sharp cheddar cheese, shredded (½ cup).
- Prepare of ● 1/2 cup frozen peas.
- Take of Equipment.
- Take of ● 10 -Inch Nonstick Skillets.
- Make ready of ● Chef's Knives.
- You need of ● Silicone Spatulas.
It's a basic dish that can be tweaked in a variety of ways to suit your family's taste preferences and schedule.Stir into hot chicken broth mixture in skillet.Before cooking, top with chow mein noodles.This creamy, homey casserole is a surefire dinner-table pleaser—if you can keep the noodles and the chicken from overcooking.
ATK: Chicken Noodle Casserole for Two instructions
- Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet..
- Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes..
- Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps..
- Transfer panko mixture to bowl; set aside..
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering..
- Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes..
- Add chicken and flour and stir until no dry flour remains..
- Cook for 1 minute..
- Stir in half-and-half and broth and bring to simmer..
- Stir in noodles, submerging them as much as possible, and cook, uncovered, stirring often, until noodles are tender and sauce is thickened (rubber spatula will leave trail that takes about 3 seconds to fill in), about 8 minutes..
- Stir in cheddar, peas, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until cheese is completely melted and peas are warmed through, about 2 minutes..
- Off heat, sprinkle evenly with reserved panko mixture..
- Serve..
This casserole is filled with diced chicken, peas, carrots, thick egg noodles, and creamy sauce, all seasoned and baked to perfection.This easy recipe makes a great small batch lunch or dinner for two.It might require a few extra minutes of prep time, but making this Chicken Noodle Casserole without canned soup yields a cozy, down-home comfort food supper that is worth every bit of effort!
Melt butter in an extra large saucepan.Add flour, salt, pepper, garlic powder, and dried basil.In a large bowl, combine the soup, mayonnaise and lemon juice.This casserole is a great way to get a quick and easy dinner on the table that your family will love.Chicken noodle soup without the broth–very cozy with the melted mozzarella on top..
