Source: Midwest Living


Recipe Summary test

5 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 37g; cholesterol 222mg; saturated fat 16g; carbohydrates 45g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 10g; protein 50g; vitamin a 1117.6IU; vitamin c 7.1mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 129mcg; vitamin b12 0.9mcg; sodium 1388mg; potassium 343mg; calcium 343.3mg; iron 4.7mg.