Stouffer's Copycat Escalloped Chicken & Noodles
Servings 6
Ingredients
- 8 oz fettucine or linguine noodles broken into 2" pieces
- 4 T butter divided
- 3 boneless skinless chicken thighs, diced
- 2 ribs celery ribs cut in half and then sliced
- 1 carrot diced
- 3 oz small white button mushrooms sliced
- 2 T flour
- 1 cup chicken broth
- 1 1/2- 1 3/4 c milk
- 1/2 tsp garlic powder
- Salt & Pepper
- 1/3 cup frozen peas
- 1/2 cup seasoned panko
- Nonstick cooking spray
Instructions
- Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
- In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
- Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
- Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
- Preheat a broiler.
- Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.
Notes
You can do this as a one pot recipe as well- just add an extra cup of milk (probably 2 3/4-3 cups) and simmer until noodles are tender. Thin egg noodles might be preferable there since they will cook faster.
I also do this with shredded rotisserie chicken. Instead of adding chicken with vegetables early in the recipe, add it with the garlic powder and milk in Step 4.