Ingredients
For the Casserole
- 8 oz. wide egg noodles
- 2 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- ¼ cup all-purpose flour
- 1 medium yellow onion, diced
- 2 large carrots, peeled and finely chopped
- 8 oz. sliced white mushrooms
- 1 red bell pepper, seeded, stemmed and diced
- 1 tsp minced garlic
- 1½ tsp chopped fresh thyme
- 1 tsp dried parsley
- 1 tsp kosher salt
- ½ tsp black pepper
- 1¾ cups low-sodium chicken stock
- ¾ cup whole milk
- 3 cups fully cooked chicken, shredded or chopped
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese (plus more for sprinkling on top)
- 1 cup shredded Cabot Monterey Jack Cheese
- 1½ cups frozen peas
For the Topping
- ½ cup panko breadcrumbs
- 2 Tbsp unsalted butter, melted
- ½ tsp dried parsley
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) and spray a 9”x13” casserole dish with nonstick baking spray; set aside.
- Cook Noodles: Cook the egg noodles in salted boiling water until al dente according to package directions, then drain and set aside.
- Sauté Vegetables: In a large, deep skillet, heat butter and olive oil over medium heat. Once butter has melted, sprinkle in the flour and stir to combine, creating a roux.
- Add Vegetables: Add diced onions, chopped carrots, sliced mushrooms, and diced red bell pepper to the skillet. Stir well and cook, stirring frequently, for 5-6 minutes until vegetables soften.
- Season & Cook Aromatics: Stir in minced garlic, fresh thyme, dried parsley, kosher salt, and black pepper. Continue cooking for 1 more minute, stirring often to release flavors.
- Add Liquids: Pour in the low-sodium chicken stock and whole milk, stirring to combine. Let the mixture simmer over medium heat for 4-5 minutes until slightly thickened.
- Combine Main Ingredients: Remove the skillet from heat. Stir in the cooked chicken, shredded Cheddar and Monterey Jack cheeses, frozen peas, and cooked egg noodles until everything is well coated.
- Transfer to Casserole Dish: Pour the mixture into the prepared casserole dish and spread evenly.
- Prepare Topping: In a small bowl, mix the panko breadcrumbs, melted butter, and dried parsley. Spread this topping evenly over the casserole. Optionally, sprinkle extra shredded cheese on top of the breadcrumbs for added flavor.
- Bake: Bake the casserole in the preheated oven for 20-25 minutes or until the topping is golden brown and crispy.
Notes
- Use fully cooked chicken such as rotisserie chicken or leftover roasted chicken to save time.
- For a crispier topping, broil the casserole for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Fresh thyme can be substituted with ½ teaspoon dried thyme if unavailable.
- To make this dish lighter, substitute whole milk with 2% milk or a milk alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
