Ingredients
The following ingredients have 8 Servings
- 1/2 cup plus 1 Tbsp butter, melted
- 8 oz sliced cremini (baby portobello) mushrooms
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh thyme, minced ((or 1 tsp dried thyme leaves))
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 1 cup heavy cream
- 16 oz egg noodles, cooked according to package directions
- 3 cups cooked, shredded chicken ((see notes below for a fresh chicken breast option))
- 2 cups frozen peas
- 1 1/2 cups shredded Parmesan cheese
- 1/3 cup Panko breadcrumbs
Instruction
- Preheat oven to 350 F degrees.
- Heat a large oven safe pot (like cast iron) over MED heat. Add 1/2 cup butter and melt. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook an additional minute.
- Stir in thyme, salt, and pepper, then add flour, stirring to coat completely.
- Add in chicken stock and heavy cream, stirring or whisking frequently to remove any flour lumps. Cook, stirring often, about 8-10 minutes, until thickened.
- Stir in prepared egg noodles, shredded chicken, frozen peas, and Parmesan cheese.
- In a small mixing bowl, combine remaining 1 Tbsp melted butter with panko breadcrumbs, then sprinkle over top of the dish. Season with additional black pepper if desired, then bake, uncovered, for 35-45 minutes until golden brown and bubbly.
