Name: Skillet Chicken Noodle Casserole
Ingredients: 8 oz (225g) egg noodles; 2 tablespoons (30ml) olive oil; 1 lb (450g) boneless, skinless chicken breasts, diced into 1-inch pieces; 1 medium yellow onion, diced (about 1 cup); 2 medium carrots, diced (about ¾ cup); 2 celery stalks, sliced (about ½ cup); 3 garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 3 tablespoons all-purpose flour; 2 cups (480ml) chicken broth, low sodium; 1 cup (240ml) milk; 1 cup (100g) frozen peas; 1 cup (100g) shredded cheddar cheese; ¼ cup (25g) grated Parmesan cheese; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish)

Description

This skillet twist on classic chicken noodle soup brings all the comfort with none of the fuss! Ready in just 30 minutes for those nights when you need a hug in food form.

Ingredients

Scale

8 oz (225g) egg noodles
2 tablespoons (30ml) olive oil
1 lb (450g) boneless, skinless chicken breasts, diced into 1-inch pieces
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about ¾ cup)
2 celery stalks, sliced (about ½ cup)
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
3 tablespoons all-purpose flour
2 cups (480ml) chicken broth, low sodium
1 cup (240ml) milk
1 cup (100g) frozen peas
1 cup (100g) shredded cheddar cheese
¼ cup (25g) grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook egg noodles for 2 minutes less than package directions. Drain and set aside, tossing with a bit of olive oil to prevent sticking.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season diced chicken with salt and pepper, then cook for 4-5 minutes until golden but not fully cooked. Transfer to a plate.
In the same skillet, add remaining olive oil. Cook onion for 2-3 minutes, then add carrots and celery, cooking for another 3-4 minutes until beginning to tenderize.
Add garlic, thyme, and rosemary. Cook for 30 seconds until fragrant, stirring constantly.
Sprinkle flour over vegetable mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.
Gradually pour in chicken broth while whisking constantly. Add milk and bring to a gentle simmer for 2-3 minutes until slightly thickened.
Return chicken to the skillet along with any accumulated juices. Stir in frozen peas and par-cooked noodles, gently folding everything together.
Sprinkle cheddar and Parmesan cheese evenly over the top. Place under broiler for 2-3 minutes until cheese is melted and golden, or cover until cheese melts if not using an oven-safe skillet.
Remove from heat, sprinkle with fresh parsley, and let rest for 5 minutes before serving.