GARLIC PARMESAN CHICKEN AND NOODLES

By sarey

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.