Recipe of Favorite ATK: Chicken Noodle Casserole for Two

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The ingredients needed to make ATK: Chicken Noodle Casserole for Two:

1. Prepare ● 3 tablespoons extra-virgin olive oil, divided
2. Prepare ● 1/2 cup panko bread crumbs
3. Prepare ● 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. Prepare ● 2 shallots, chopped
8. Make ready ● 8 ounces boneless, skinless chicken thighs, trimmed and
9. Get cut into 1 -inch pieces
10. Prepare ● 4 teaspoons all-purpose flour
11. Take ● 1 cup half-and-half
12. Make ready ● 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. Make ready ● 1/2 cup frozen peas
16. Prepare Equipment
17. Make ready ● 10 -Inch Nonstick Skillets
18. Prepare ● Chef's Knives
19. Get ● Silicone Spatulas

Easy Chicken Noodle Casserole Easy Chicken Noodle Casserole. This creamy, homey casserole is a surefire dinner-table pleaser—if you can keep the noodles and the chicken from overcooking. Stir into hot chicken broth mixture in skillet. For chicken, in large skillet, melt butter over medium heat.

Steps 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.

Stir into hot chicken broth mixture in skillet. For chicken, in large skillet, melt butter over medium heat. When it foams, add carrots, celery, shallots or onion, leeks, thyme, salt, black pepper and white pepper. Poach chicken in a large pot of simmering water. Remove from pot and set aside.

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