Escalloped Chicken Noodles
Source of Recipe
Trial and Error
Recipe Introduction
one of my favorites from way back
List of Ingredients
Ingredients
•8 oz fettucine or linguine noodles, broken into 2" pieces
•4 T butter, divided
•3 boneless, skinless chicken thighs, diced
•2 ribs celery, ribs cut in half and then sliced
•1 carrot, diced
•3 oz small white button mushrooms, sliced
•2 T flour
•1 cup chicken broth
•1 1/2- 1 3/4 c half & half
•1/2 tsp garlic powder
• Salt & Pepper
•1/3 cup frozen peas
•1/2 cup seasoned panko
• Nonstick cooking spray
Recipe
1.Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
2.In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
3.Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste
4.Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
5.Preheat a broiler.
6.Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.
You can do this as a one pot recipe as well- just add an extra cup of milk (probably 2 3/4-3 cups) and simmer until noodles are tender. Thin egg noodles might be preferable there since they will cook faster.
I also do this with shredded rotisserie chicken. Instead of adding chicken with vegetables early in the recipe, add it with the garlic powder and milk in Step 4.
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