Easy Chicken Noodle Casserole

By pjones-2

Ingredients

• 5 ounces (about 4 cups) dry egg noodles
• 2 tablespoons unsalted butter
• 1/2 small onion, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 2 cups chopped plain rotisserie chicken meat, skin and bones discarded
• 1 1/2 cups frozen peas
• Salt and pepper
• 1/4 cup panko breadcrumbs (whole-wheat or plain)
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Preheat the oven to 400 degrees F. Grease a 1 1/2- or 2-quart casserole pan.
Cook the egg noodles according to package directions. Drain and set aside.
In a medium saucepan over medium-high heat, melt the butter. Add the onion and sauté until softened, about 5 minutes. Sprinkle the flour over the onions and stir to combine. Cook for 1 minute. Add the milk and bring to a simmer. When the mixture begins to thicken, turn off the heat and stir in the cheese. Mix until the cheese is melted.
Add the chicken, peas and cooked noodles. Stir to combine. Season with salt and pepper to taste. Pour the mixture into the prepared pan. Sprinkle with breadcrumbs and Parmesan. Bake in the oven until golden brown and the cheese is melted, about 10 to 15 minutes. Serve hot.
Tip: Allow the rotisserie chicken to cool down before removing the skin and bones. Your fingers will thank you!