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ATK: Chicken Noodle Casserole for Two
ATK: Chicken Noodle Casserole for Two

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Citrus fruit will be one of the best things that you can have for your desserts, instead of having a piece of cake or perhaps ice cream. All the nutrition in citrus fruit, including vitamin C, are in addition required for maintaining your health. One desert that I have always enjoyed is orange pieces blended together with shredded coconut and mixed together with a gentle honey dressing.

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We hope you got insight from reading it, now let’s go back to atk: chicken noodle casserole for two recipe. To make atk: chicken noodle casserole for two you only need 19 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare ATK: Chicken Noodle Casserole for Two:
  1. Get ● 3 tablespoons extra-virgin olive oil, divided
  2. Provide ● 1/2 cup panko bread crumbs
  3. Prepare ● 1 teaspoon kosher salt, divided
  4. Get ● 1/2 teaspoon pepper, divided
  5. Get ● 3 tablespoons grated Parmesan cheese
  6. Take ● 4 ounces white mushrooms, trimmed and sliced thin
  7. Take ● 2 shallots, chopped
  8. Get ● 8 ounces boneless, skinless chicken thighs, trimmed and
  9. Prepare cut into 1 -inch pieces
  10. Prepare ● 4 teaspoons all-purpose flour
  11. You need ● 1 cup half-and-half
  12. You need ● 1 cup chicken broth
  13. Provide ● 3 ounces (1 1/2 cups) wide egg noodles
  14. Get ● 2 ounces sharp cheddar cheese, shredded (½ cup)
  15. Prepare ● 1/2 cup frozen peas
  16. Get Equipment
  17. Use ● 10 -Inch Nonstick Skillets
  18. Prepare ● Chef's Knives
  19. Use ● Silicone Spatulas
Instructions to make ATK: Chicken Noodle Casserole for Two:
  1. Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet.
  2. Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes.
  3. Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps.
  4. Transfer panko mixture to bowl; set aside.
  5. Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
  6. Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.
  7. Add chicken and flour and stir until no dry flour remains.
  8. Cook for 1 minute.
  9. Stir in half-and-half and broth and bring to simmer.
  10. Stir in noodles, submerging them as much as possible, and cook, uncovered, stirring often, until noodles are tender and sauce is thickened (rubber spatula will leave trail that takes about 3 seconds to fill in), about 8 minutes.
  11. Stir in cheddar, peas, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until cheese is completely melted and peas are warmed through, about 2 minutes.
  12. Off heat, sprinkle evenly with reserved panko mixture.
  13. Serve.

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