Chicken Pot-Pie Noodle Casserole

Ingredients

• 1-2 lbs of chicken breasts (you can boil fresh chicken as I did in my directions, or you can used leftover cooked chicken you already have)

• 4-8 cups reduced sodium chicken broth (the amount varies depending on the size of chicken and the amount of noodles)

• 1/2 tsp salt

• 1 tsp pepper

• 1.5 cups heavy cream

• 4 tablespoons butter

• 1 small onion, diced

• 1 cup celery, sliced

• 1/3 cup flour

• I bag frozen veggies, thawed (You can use any mixture you like. This time I had carrots, corn, peas and string beans)

• 1/2 cup canned corn (if there is no corn in your medley)

• 1 tablespoon parsley, fresh chopped or dried

• 1 teaspoon dried thyme

• 1 bag egg noodles

• 1/2 cup panko breadcrumbs

• 2 tablespoons fresh grated Parmesan cheese

• 1 tablespoon olive oil

Cook the chicken, if using fresh chicken. You could also use leftover cooked chicken for this recipe as well, if not using leftover chicken, you’ll be poaching chicken. Place chicken breast in a large pot with a lid, you’ll be using the same pan later to make the pie filling. Sprinkle/fresh ground your chicken breast in a nice portion of salt and pepper, pour chicken broth in the pan till chicken is covered. Place lid on pot and let chicken poach in the broth for about 30 minutes. You will then remove chicken from the pan, place on a plate, let chicken rest, then cut chicken in nice big hardy pieces. DO NOT TOSS THE BROTH. Save about 1- 2 cups depending and let cool, you’ll be using some of the broth for the mixture. (If using leftover chicken, I suggest boiling out some broth.)

While the chicken is boiling, its a good time to chop up your celery and onions. Slice celery into thin slivers and dice the onion into small diced pieces. Open your bag of frozen veggies that you took out earlier to defrost. If still slightly frozen, place in a strainer and run cold water over the frozen pieces to defrost.

After that, go ahead and boil your egg noodles. When ready lightly coat them in some olive oil so they don’t stick.

In a liquid measuring cup pour 1.5 cups of heavy cream. Add cooled broth to the cream till its slightly over 2 cups. Save the extra half cup minimum of the chicken broth, you’ll be using that soon.

Place butter in the now empty pan the chicken was in, add onions and celery, cook them for about.. 3 minutes. Add the flour to the pan and mix in the flour. Add the defrosted frozen veggies to the pan and mix it all together. Add half a cup (with no cream) chicken stock to the mixture, mix it all together. Add the cream/broth mixture to the pan and mix.

Mixture should get slightly thick right away, add the corn, mix it up. (I I used a bag that had corn already in it, so I skipped the corn step above this time.) Sprinkle the parsley and thyme over mixture, mix it up. Let mixture boil and bubble and get all nice and thick. When mixture is nice and thick, add in cooked cooked noodles and mix well. Add the cooked chicken, mix together.

Add the ingredients to a casserole dish. Combine panko, Parmesan and oil together in a bowl. Top the casserole in the mixture. Season with some salt & pepper.

Bake until golden in a 375°F oven for 25 minutes.

Let rest 20 minutes. Serve hot.