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Escalloped Chicken & Noodles




Source of Recipe


copycat of Stouffer's


Recipe Introduction


Best chicken and store bought noodles


List of 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 milk
1/2 tsp garlic powder
Salt & Pepper to taste
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 sauté until mushroom are beginning to brown. Add chicken. Sauté 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.