Chicken Noodle Casserole with Peas

Suzy Bee’s Kitchen

Chicken Noodle Casserole with Peas

Ingredients:

1 Rosemary Chicken Breast, Shred with two forks (You can purchase from Trader Joe’s located in the Cold Case)

1 1/2 Cups Frozen Peas

3 Cups Extra Wide Egg Noodles, Cooked

1 Cup Shaved Parmesan Cheese

2 Cups Grated White Cheddar Cheese

1 Cup Chicken Stock

1 Cup Heavy Cream

1 Cup Cold Water

4 TBSP. Flour

4 TBSP. Butter

1 Packet of Onion Gravy Mix

Salt, Pepper & Onion Powder to taste

Shred chicken breast with two forks, while pasta is cooking for 8~10 minutes. Drain pasta over frozen peas. Set aside.

Next make a white sauce with stock, cream, water, flour, onion gravy mix, butter and seasonings when sauce starts to thicken add 2 cups grated white cheddar turn off heat and let cheese melt, set aside.

 In a large bowl combined shredded chicken, parmesan cheese, peas and noodles fold ingredients gently, add white sauce to noodle mixture making sure it is well coated. Pour mixture into a prepared herb buttered deep dish pie plate and bake uncovered for 25 minutes at 400 degrees or until golden brown and bubbly.

Let stand for 10 minutes then serve.

Enjoy!

This is one of my go to dishes when I’m not sure what to cook. The family likes it a whole bunch and if there are any leftovers it makes a nice lunch for the following day. I use the store bought rosemary chicken breast because it adds another layer of flavor to the dish. 

** This is where I tell you that I cook by feel like my Grandmother and Mom did. I’m

passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015