Pregnancy Friendly Easy Chicken Noodle Casserole

Total time1 hr 5 min

Prep time20 min

Cook time40 min

Pregnancy Friendly Easy Chicken Noodle Casserole

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Ingredients

6 servings

8 oz wide egg noodles
Ingredient note
The egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
Inn Maid Wide Egg Noodles Mueller's Wide Egg Noodles
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1 ½ lb boneless, skinless chicken breasts
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
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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