Prep 15 minutes
Cook 30 minutes
Preheat oven to 350°F
Ingredients
1 (5 oz) can chunk chicken drained and flaked
8 oz egg noodles
6 Tbs butter divided
5 Tbs flour
2 ½ cups whole milk
½ tsp salt plus extra to taste
¼ tsp pepper
½ tsp garlic powder
1 tsp dried parsley optional
1 ½ cups shredded cheddar cheese divided
¾ cup frozen peas
potato chips for topping
fresh parsley chopped, for garnish, optional
Directions for the noodles
Cook according to package directions in heavily salted water, for shortest amount of time recommended.
Drain and transfer to baking dish. Set aside.
Directions for the sauce
Melt 5 Tbs butter in heavy medium saucepan over low heat. Add flour. Stir until smooth.
Cook 1 minute, stirring constantly until mixture bubbles and turns golden. Slowly add milk, whisking constantly. Cook over medium heat, whisking constantly, until thickened and bubbly.
Stir in salt, pepper, garlic powder, and dried parsley. Remove from heat. Add 1 cup shredded cheese, stirring until melted
Directions for the casserole
Pour sauce over drained noodles in baking dish. Add chicken and green peas and stir to combine. Bake in oven 15 minutes.
While casserole is baking, melt remaining Tbs butter in small bowl. Stir in breadcrumbs and large pinch of salt.
After casserole bakes 15 minutes, sprinkle remaining ½ cup shredded cheese on top, then sprinkle buttery breadcrumbs over cheese.
Return to oven and bake 5 minutes or until bubbly. Garnish with chopped parsley, if desired.
Learned about this recipe from 40aprons.com.