Easiest Way to Prepare Any-night-of-the-week ATK: Chicken Noodle Casserole for Two
by Bessie Owen
ATK: Chicken Noodle Casserole for Two
Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, atk: chicken noodle casserole for two. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
ATK: Chicken Noodle Casserole for Two is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. ATK: Chicken Noodle Casserole for Two is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook atk: chicken noodle casserole for two using 19 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make ATK: Chicken Noodle Casserole for Two:
Get ● 3 tablespoons extra-virgin olive oil, divided
Make ready ● 1/2 cup panko bread crumbs
Get ● 1 teaspoon kosher salt, divided
Get ● 1/2 teaspoon pepper, divided
Prepare ● 3 tablespoons grated Parmesan cheese
Get ● 4 ounces white mushrooms, trimmed and sliced thin
Get ● 2 shallots, chopped
Get ● 8 ounces boneless, skinless chicken thighs, trimmed and
Get cut into 1 -inch pieces
Make ready ● 4 teaspoons all-purpose flour
Prepare ● 1 cup half-and-half
Prepare ● 1 cup chicken broth
Get ● 3 ounces (1 1/2 cups) wide egg noodles
Get ● 2 ounces sharp cheddar cheese, shredded (½ cup)
Prepare ● 1/2 cup frozen peas
Get Equipment
Get ● 10 -Inch Nonstick Skillets
Make ready ● Chef's Knives
Take ● Silicone Spatulas
Steps to make ATK: Chicken Noodle Casserole for Two:
Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet.
Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes.
Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps.
Transfer panko mixture to bowl; set aside.
Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.
Add chicken and flour and stir until no dry flour remains.
Cook for 1 minute.
Stir in half-and-half and broth and bring to simmer.
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.
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.
Off heat, sprinkle evenly with reserved panko mixture.
Serve.
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