Serves 1
Directions
- 1Dice a half an onion and add it to a hot cast iron pan.
- 2Cook the onion for a few minutes until it softens.
- 3Add about a half cup of chopped celery and about a cup of chopped carrots to the pan.
- 4Cook the vegetables until they start to soften.
- 5Sprinkle in two tablespoons of flour, a teaspoon of salt, a half teaspoon of pepper, a teaspoon of garlic powder, and a pinch of thyme.
- 6Stir all the ingredients in and cook for about a minute.
- 7Add two cups of whole milk.
- 8Slowly stir the milk until it starts to bubble and thicken.
- 9Turn the heat off.
- 10Cook three cups of egg noodles and add them to the mixture.
- 11Add about two cups of shredded rotisserie chicken and a cup of peas.
- 12Stir everything in nicely.
- 13Transfer the mixture into an 8x8 casserole dish.
- 14Mix a half cup of panko breadcrumbs with a tablespoon of olive oil.
- 15Cover the top of the casserole with the breadcrumb crust.
- 16Bake in the oven at 400 degrees for 10 to 15 minutes.
- 17Once out of the oven, optionally sprinkle some parsley on top.
- 18Cut out a piece and serve.
Ingredients
- 0.5 half diced onion
- 0.5 cup chopped celery
- 1 cup chopped carrots
- 2 tbsp flour
- 1 tsp salt
- 0.5 tsp pepper
- 1 tsp garlic powder
- 1 pinch thyme
- 2 cups whole milk
- 3 cups egg noodles
- 2 cups shredded rotisserie chicken
- 1 cup peas
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
- parsley
Equipment
cast iron pan8x8 casserole dishspatulafork
Tips
- Use leftover rotisserie chicken for a great use of ingredients.
- Sprinkle parsley on top for a better look.
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