Pescatarian Easy Chicken Noodle Casserole
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Learn more →Ingredients
6 servings
- 8 oz wide egg noodles
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup whole milk
- ½ cup sour cream
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp onion powder
- salt and pepper, to taste
For the topping
- ¾ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the egg noodles and cook until just shy of al dente, about 1 minute less than the package directions — they should still have a firm bite at the center. Drain in a colander and set aside.
- 2
While the noodles cook, place the chicken breasts in the boiling water before draining (or use a separate pot of simmering salted water). Poach over medium heat until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 12–15 minutes. Transfer to a cutting board, let rest 5 minutes, then shred or chop into bite-sized pieces.
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