10 oz medium egg noodles (285 g), cooked according to package instructions and drained
2 ½ cups shredded rotisserie chicken (310 g)
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
In a medium skillet, melt the butter over medium heat. Add the onion and sauté until tender, about 3 minutes. Add the celery, carrots, and peas, and cook until softened, about 4 minutes. Stir in the McCormick® Garlic Powder, salt, McCormick® Pure Ground Black Pepper, McCormick® Thyme Leaves, and flour until completely incorporated, then whisk in the chicken broth, cream of chicken soup, and heavy cream. Simmer for about 5 minutes, or until the liquid has thickened.
3. Step
In a small bowl, combine the panko bread crumbs and McCormick® Parsley Flakes.
4. Step
In a 9x11-inch glass baking dish, combine the cooked egg noodles and chicken, then pour in the vegetables and sauce, and mix until evenly combined. Sprinkle the panko mixture over the top.
5. Step
Bake for 25–30 minutes, or until the top is golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes before serving.
6. Step
To freeze and reheat, reduce the bake time to 15 minutes. Let cool to room temperature, then wrap the baking dish tightly and freeze. Reheat at 350°F (180°C) for 20 minutes.
