ATK: Chicken Noodle Casserole for Two
ATK: Chicken Noodle Casserole for Two

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, atk: chicken noodle casserole for two. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

ATK: Chicken Noodle Casserole for Two is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. ATK: Chicken Noodle Casserole for Two is something which I’ve loved my entire life.

This creamy, homey casserole is a surefire dinner-table pleaser—if you can keep the noodles and the chicken from overcooking. To update this retro dish, we started by ditching the canned ingredients and condensed soup. A flour-thickened sauce made up of.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have atk: chicken noodle casserole for two using 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make ATK: Chicken Noodle Casserole for Two:
  1. Prepare ● 3 tablespoons extra-virgin olive oil, divided
  2. Make ready ● 1/2 cup panko bread crumbs
  3. Take ● 1 teaspoon kosher salt, divided
  4. Take ● 1/2 teaspoon pepper, divided
  5. Take ● 3 tablespoons grated Parmesan cheese
  6. Get ● 4 ounces white mushrooms, trimmed and sliced thin
  7. Get ● 2 shallots, chopped
  8. Get ● 8 ounces boneless, skinless chicken thighs, trimmed and
  9. Make ready cut into 1 -inch pieces
  10. Make ready ● 4 teaspoons all-purpose flour
  11. Make ready ● 1 cup half-and-half
  12. Prepare ● 1 cup chicken broth
  13. Take ● 3 ounces (1 1/2 cups) wide egg noodles
  14. Take ● 2 ounces sharp cheddar cheese, shredded (½ cup)
  15. Prepare ● 1/2 cup frozen peas
  16. Make ready Equipment
  17. Prepare ● 10 -Inch Nonstick Skillets
  18. Get ● Chef's Knives
  19. Take ● Silicone Spatulas

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Instructions to make ATK: Chicken Noodle Casserole for Two:
  1. Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet.
  2. Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes.
  3. Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps.
  4. Transfer panko mixture to bowl; set aside.
  5. Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
  6. Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.
  7. Add chicken and flour and stir until no dry flour remains.
  8. Cook for 1 minute.
  9. Stir in half-and-half and broth and bring to simmer.
  10. Stir in noodles, submerging them as much as possible, and cook, uncovered, stirring often, until noodles are tender and sauce is thickened (rubber spatula will leave trail that takes about 3 seconds to fill in), about 8 minutes.
  11. Stir in cheddar, peas, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until cheese is completely melted and peas are warmed through, about 2 minutes.
  12. Off heat, sprinkle evenly with reserved panko mixture.
  13. Serve.

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