The faster version for your favorite comfort meal.

Chicken Pot Pie Noodle Bake

Yields: 8 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 10 mins

Ingredients

• 12 oz. egg noodles
• 2 tbsp. butter
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. all-purpose flour
• 2 c. low-sodium chicken broth
• 2 c. heavy cream
• 2 c. cooked shredded chicken
• 1/2 c. frozen corn
• 1/2 c. frozen peas
• 1/2 c. panko breadcrumbs
• 2 tbsp. freshly grated Parmesan
• 1 tbsp. extra-virgin olive oil
• Freshly chopped parsley, for garnish

Directions

1. Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
3. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.
4. Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top.
5. Bake until golden, 25 to 28 minutes.
6. Sprinkle with parsley before serving.

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