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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.

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  • Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.

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  • In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 Tbsp. melted butter.

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  • Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme. Makes 4 servings.

Nutrition Facts

701 calories; total fat 37g; saturated fat 16g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 222mg; sodium 1388mg; potassium 343mg; carbohydrates 45g; fiber 3g; sugar 10g; protein 50g; trans fatty acidg; vitamin a 1118IU; vitamin c 7mg; thiamin 1mg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 129mcg; vitamin b12 1mcg; calcium 343mg; iron 5mg.

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