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 saut� until mushroom are beginning to brown. Add chicken. Saut� 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 1� 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.
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