|Thanks to my sister-in-law Nancy for sharing her awesome picture with me. Believe me, her photo far surpasses my original photo of the next day leftovers.|
Stephanie used half of a Costco rotisserie chicken. I threw some chicken breasts and Good Season Italian in the crock pot early in the day. When it was done I roughly shredded it so I still had some larger chunks of chicken, then used it in this recipe. I also didn't have fresh parsley. Stephanie's probably tasted better (we all know hers LOOKED better than my photo of the leftovers), but that's the beauty of it - even with my inferior ingredients it was still really good.
12 oz. wide egg noodles, cooked according to pkg directions (I use No Yolks)
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1 1/2 cup chicken broth
2 breasts of chicken, chopped and cooked
1/2 of a small onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, chopped
For the topping:
2 tablespoons melted butter
1/3 cup Italian seasoned breadcrumbs
Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.
Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375 degree oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley.