This is a quick and tasty recipe to whip up after a long day out with the children. Instead of taking the easy way out and head to a restaurant, this chicken and noodles dish is flexible and fast – you can use either fresh ingredients or a combination of fresh, frozen, canned or leftover ingredients. No need to measure your ingredients, just put everything that you have together and just make sure you season well.
Tagliatelle pasta or extra wide egg noodles
Leftover roasted chicken or fresh chicken tenders
Leftover bread or pre-packaged bread crumbs
Grated Parmesan Cheese
Whole milk or light cream
Butter (optional) or olive oil will work just as well
Fresh thyme (optional)
1.Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.
2.Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In a saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.
3.In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.
4.Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top each with some of the bread crumb mixture. Bake for 5 minutes or until top begins to brown. If desired, top with fresh thyme.