Ingredients:

  • 12 oz Wide Egg Noodles, cooked al dente
  • 3 cups shredded Cooked Chicken Meat
  • 4 Tbsp Unsalted Butter (divided)
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1/2 cup All-Purpose Flour
  • 3 cups low-sodium Chicken Stock, warmed
  • 1 cup Whole Milk or Half-and-Half, warmed
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp Dijon Mustard (optional)
  • 1 cup Frozen Peas
  • 1/4 cup chopped Fresh Parsley
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish. Cook the egg noodles according to package directions until al dente. Drain, toss with a splash of oil, and set aside. Shred or dice the cooked chicken, onion, and celery.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery. Sauté gently for 6–8 minutes until softened and translucent, seasoning lightly with salt and pepper.
  3. Build the Roux and Sauce: Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle in the 1/2 cup of flour and cook, stirring constantly, for 1–2 minutes. Gradually whisk in the warm chicken stock until smooth, followed by the warm milk/half-and-half.
  4. Simmer the sauce: Add the dried thyme, bay leaf, and Dijon mustard (if using). Bring to a gentle simmer, whisking, and cook for 5–7 minutes until it coats the back of a spoon. The sauce should be slightly thin, as the noodles will absorb liquid while baking. Remove the bay leaf, then taste and adjust salt and pepper liberally.
  5. Combine the Casserole: Remove the skillet from the heat. Gently fold in the shredded chicken, cooked egg noodles, frozen peas, and fresh parsley until everything is evenly coated. Pour the mixture into the prepared casserole dish.
  6. Prepare and Bake: In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted butter. Toss until saturated. Sprinkle the mixture evenly over the noodle base. Bake for 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  7. Rest and Serve: Let the casserole rest on a wire rack for 5 minutes before serving to allow the sauce to settle and thicken.