Parmesan Garlic Chicken & Noodles


This comes from Better Homes & Gardens:
6 oz. extra-wide egg noodles
about 3 c. roasted and shredded rotisserie chicken
1 c. frozen peas
4 cloves garlic, minced or 2 tsp. bottled minced garlic
1 3/4 c. light cream or whole milk
3/4 c. Parmesan cheese
1/2 c. bread crumbs
2 T butter - melted
Snipped fresh thyme (optional)

Preheat oven to 450. Boil 6 c. salted water and cook noodles for 10 minutes or until tender. (I cooked an entire package of noodles. I added too much chicken and so it balanced it out - and I saved some for my non-chicken eating son.) In saucepan combine chicken, peas, garlic and milk/cream. Heat through. Cover and keep warm.
In a small bowl, combine bread crumbs, melted butter and 1/4 c. Parmesan cheese.
Stir 1/2 c. Parmesan and chicken mixture into noodles. Divide into 4-6 individual bowls/ramekins. Top with bread crumb mixture. Bake for 5 minutes or until golden brown. Add thyme.

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