Garlic Parmesan Chicken and Noodles

By smleonard

Ingredients

• 6 oz. extra-wide egg noodles
• 1 2- to 2-1/4-lb. purchased roasted chicken
• 1 cup frozen peas
• 4 cloves garlic, minced or 2 teaspoons bottled minced garlic
• 1-3/4 cups whole milk or light cream
• 1/2 slice white or wheat bread
• 3/4 cup shredded Parmesan cheese
• Snipped fresh thyme (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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 Tbsp. 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.