Chicken Pot Pie Noodle Bake

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Chicken Pot Pie Noodle Bake -


  • 12 oz. egg noodles
  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 1 c. chicken broth
  • 1 c. heavy cream
  • 1 1/2 c. cooked shredded chicken
  • 1/2 c. frozen corn
  • 1/2 c. frozen peas
  • 1/2 c. Panko breadcrumbs
  • 2 tbsp. grated Parmesan
  • 1 tbsp. extra-virgin olive oil
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 375°. In a capacious pot of simmering salted liquid, fix noodles for 5 transactions. Feed immediately and set parenthesis.
  2. Meantime, in a largish pan over transmission passion, run butter. Add carrots, herb, onion, and flavourer and toughen with saltish and flavorer. Fix until soft, 3 transactions, then stir in flour and cook 1 distance.
  3. Budge in poulet soup and massive ointment and change to a boil, then trim energy and simmer, arousal occasionally, until thickened, nearly 3 minutes. Shift from turn and budge in noodles, chickenhearted, cereal, and peas, then transplant variety into a 9"-x-13" baking ply.
  4. Add Panko, Parmesan, and oil and flavour with seasoner and peppercorn. Besprinkle on top and heat until auspicious, 25 minutes.
  5. Watering with parsley before bringing.

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