Recipe of Perfect ATK: Chicken Noodle Casserole for Two
by Ruth Ellis
ATK: Chicken Noodle Casserole for Two
Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, atk: chicken noodle casserole for two. It is one of my favorites food recipes. For mine, 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 well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. ATK: Chicken Noodle Casserole for Two is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook atk: chicken noodle casserole for two using 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make ATK: Chicken Noodle Casserole for Two:
Get ● 3 tablespoons extra-virgin olive oil, divided
Prepare ● 1/2 cup panko bread crumbs
Make ready ● 1 teaspoon kosher salt, divided
Prepare ● 1/2 teaspoon pepper, divided
Get ● 3 tablespoons grated Parmesan cheese
Prepare ● 4 ounces white mushrooms, trimmed and sliced thin
Take ● 2 shallots, chopped
Take ● 8 ounces boneless, skinless chicken thighs, trimmed and
Get cut into 1 -inch pieces
Make ready ● 4 teaspoons all-purpose flour
Get ● 1 cup half-and-half
Take ● 1 cup chicken broth
Prepare ● 3 ounces (1 1/2 cups) wide egg noodles
Get ● 2 ounces sharp cheddar cheese, shredded (½ cup)
Make ready ● 1/2 cup frozen peas
Make ready Equipment
Get ● 10 -Inch Nonstick Skillets
Prepare ● Chef's Knives
Make ready ● Silicone Spatulas
Steps to make ATK: Chicken Noodle Casserole for Two:
Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet.
Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes.
Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps.
Transfer panko mixture to bowl; set aside.
Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.
Add chicken and flour and stir until no dry flour remains.
Cook for 1 minute.
Stir in half-and-half and broth and bring to simmer.
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.
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.
Off heat, sprinkle evenly with reserved panko mixture.
Serve.
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