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

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, atk: chicken noodle casserole for two. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

ATK: Chicken Noodle Casserole for Two is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. ATK: Chicken Noodle Casserole for Two is something which I have loved my entire life.

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

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