by Kathy Hamman Miller
(Preheat oven to 375 degrees)
Ingredients:
12 ounces of egg noodles
2 tablespoons of butter
2 Carrots (peeled diced)
2 celery stalks (diced)
I large sweet onion (chopped)
2 garlic cloves (minced)
Salt to taste
Black pepper to taste
2 tablespoons all purpose flour
2 cups chicken broth
2 cups heavy cream
2 cups cooked, shredded chicken
1/2 cup frozen corn
1/2 cup frozen peas
2 cups panko bread crumbs
2/3 cup freshly grated Parmesan
2 tablespoons of Olive Oil
Directions:
- Cook noodles for 5 minutes drain and set aside
- Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, garlic salt and pepper. Cook until softened about 3 minutes then stir in flour and cook 1 minute longer
- Stir in chicken broth, heavy cream, and bring to boil, reduce heat and simmer, stirring occasionally until thickened about 3 minutes
- Remove from heat and stir in noodles, chicken, corn, and peas. Transfer into a 9×13 baking dish
- Combine the bread crumbs, shredded parmesan, and oil. Cover evenly and top off with salt and pepper to your taste.
Bake for 25 to 28 minutes or until golden on top. Serves 8.
