Anti Inflammatory Easy Chicken Noodle Casserole

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  8 oz wide egg noodles
  Required swap

  Consider these products that likely fit your Fig.

  Weis Quality, Whole Wheat Egg Noodle Product, Wide Egg Noodles (12 oz)

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• 

  1 ½ lb boneless, skinless chicken breasts
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  3 tbsp unsalted butter
  Required swap

  Chef's tip

  Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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  1 medium yellow onion, finely diced
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  3 stalks celery, thinly sliced
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  2 medium carrots, peeled and diced
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  3 cloves garlic, minced
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  ¼ cup all-purpose flour
  Suggested products
• 

  2 cups low-sodium chicken broth
  Suggested products
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  1 cup whole milk
  Required swap

  Chef's tip

  Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
• 

  ½ cup sour cream
  Required swap
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  1 cup frozen peas
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  1 tsp dried thyme
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  ½ tsp onion powder
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  salt and pepper, to taste

For the topping

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  ¾ cup panko breadcrumbs
  Required swap

  Chef's tip

  Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
• 

  2 tbsp unsalted butter, melted
  Required swap

  Chef's tip

  Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

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  2 tbsp fresh parsley, chopped (optional)