Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 cup chopped onion
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1 cup chopped carrots
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½ cup chopped celery
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2 tablespoons all-purpose flour
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2 teaspoons fresh chopped thyme
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1 teaspoon salt
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½ teaspoon ground pepper
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1/2 teaspoon garlic powder
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2 cups whole milk
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3 cups cooked whole-wheat egg noodles
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2 cups shredded rotisserie chicken
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¾ cup thawed frozen peas
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½ cup whole-wheat panko breadcrumbs
Directions
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Preheat oven to 400°F.
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Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and beginning to brown, about 4 minutes. Add carrots and celery; cook, stirring, until almost softened, about 5 minutes. Sprinkle with flour, thyme, salt, pepper and garlic powder; cook, stirring, until coated. Increase heat to medium-high and add milk. Cook, stirring, until thickened and bubbling, about 2 minutes. Remove from heat and stir in noodles, chicken and peas. Transfer to an 8-inch-square baking dish.
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Combine panko and the remaining 1 tablespoon oil in a small bowl; sprinkle over the casserole. Bake until browned and bubbling, 15 to 20 minutes.
Recipe Updates
Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):
Added thyme and garlic powder (to boost flavor).
Nutrition Information
Serving size: 1 1/2 cups
Calories 513, Fat 18g, Saturated Fat 5g, Cholesterol 72mg, Carbohydrates 50g, Total Sugars 12g, Added Sugars 0g, Protein 35g, Fiber 7g, Sodium 768mg, Potassium 588mg
EatingWell.com, November 2022; updated January 2024