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Ingredients
| whole-wheat bread: 2 slices |
| unenriched egg noodles: 6 oz |
| chicken breasts: 1 breast |
| frozen peas: 1 cup |
| garlic: 4 cloves |
| whole milk: 1/3 cup |
| parmesan cheese (grated): 3 cups |
Garlic parmesan chicken and noodles
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
1. 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.
2. 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.
3. 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.
4. 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.