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Ingredients
- 6 OZ WIDE EGG NOODLES
- 2-2-1/2 LBS ROASTED CHICKEN
- 1 C FROZEN PEAS
- 4 CLOVES GARLIC, MINCED
- 1-3/4 C WHOLE MILK OR LIGHT CREAM
- 1/2 SLICE WHITE BREAD
- 3/4 C SHREDDED PARMESAN CHEESE
Preparation
Step 1
PREHEAT OVEN TO 450. IN A DUTCH OVEN BRING 6 C SALTED WATER TO A BOIL; ADD NOODLES. COOK 10 MINUTES OR UNTIL TENDER, DRAIN.
MEANWHILE, REMOVE CHICKEN FROM BONES. DISCARD SKIN AND BONES. SHRED CHICKEN. IN A SAUCEPAN COMBINE CHICKEN, PEAS, GARLIC AND WHOLE MILK; HEAT THROUGH. COVER AND KEEP WARM
IN A FOOD PROCESSOR, PROCESS BREAD INTO COARSE CRUMBS. TRANSFER TO A SMALL BOWL; ADD 1/4 C OF THE PARMESAN AND 2 T MELTED BUTTER.
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.
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