Chicken Pot Pie Casserole
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Chicken Pot Pie Casserole
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
55 minutes
Ingredients
- 12 oz. egg noodles
- 3 tablespoons Fustini's Herbs de Provence olive oil, divided
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's 12 Year White balsamic
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 cups cooked shredded chicken
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan
- Freshly chopped parsley, for garnish
Ingredients
Directions
- Preheat oven to 375°,. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.
- Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic, and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook for 1 minute.
- Stir in balsamic, chicken broth, and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in noodles, chicken, corn, and peas, then transfer the mixture into a 9&rdquo,-x-13&rdquo, baking dish.
- Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top. Bake until golden, 25 to 28 minutes. Sprinkle with parsley before serving.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from delish.com