Recipe of Any-night-of-the-week ATK: Chicken Noodle Casserole for Two

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, atk: chicken noodle casserole for two. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

ATK: Chicken Noodle Casserole for Two is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. ATK: Chicken Noodle Casserole for Two is something which I’ve loved my entire life.

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

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

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