Chicken Pot Pie Noodle Bake

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.

ORIGINAL RECIPE