Recipe of ATK: Chicken Noodle Casserole for Two

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, atk: chicken noodle casserole for two. It is one of my favorites food recipes. This time, 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 well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. ATK: Chicken Noodle Casserole for Two is something which I’ve loved my whole life.

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

Ingredients

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

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

Instructions

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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