ATK: Chicken Noodle Casserole for Two
ATK: Chicken Noodle Casserole for Two

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, atk: chicken noodle casserole for two. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

ATK: Chicken Noodle Casserole for Two is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. ATK: Chicken Noodle Casserole for Two is something which I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make ATK: Chicken Noodle Casserole for Two:
  1. Make ready ● 3 tablespoons extra-virgin olive oil, divided
  2. Take ● 1/2 cup panko bread crumbs
  3. Get ● 1 teaspoon kosher salt, divided
  4. Get ● 1/2 teaspoon pepper, divided
  5. Take ● 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. Take cut into 1 -inch pieces
  10. Prepare ● 4 teaspoons all-purpose flour
  11. Take ● 1 cup half-and-half
  12. Make ready ● 1 cup chicken broth
  13. Make ready ● 3 ounces (1 1/2 cups) wide egg noodles
  14. Prepare ● 2 ounces sharp cheddar cheese, shredded (½ cup)
  15. Prepare ● 1/2 cup frozen peas
  16. Prepare Equipment
  17. Make ready ● 10 -Inch Nonstick Skillets
  18. Prepare ● 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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