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Garlic Parmesan Noodle and Chicken Mini-Casseroles

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Garlic Parmesan Noodle and Chicken Mini-Casseroles
Submitted by:
Makes: 1 servings adjust
This is a good recipe, however, I made a roux like someone else suggested, and the sauce was too thick and ended up being not enough...:( still tasted good, but you should really wait and see if you need to thicken the sauce, as I did not need to. I will make this again, husband liked it a lot.



  • 6 ounces Extra Wide Egg Noodles

Step 1

Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.


  • 2 pounds Roasted Chicken
  • 1 cup Frozen Peas
  • 4 cloves Garlic, minced, OR 2 teaspoons bottled minced garlic
  • 1 34 cups Whole Milk, OR light cream

Step 2

Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.


  • 12 slice Bread, white or wheat
  • 34 cup Parmesan Cheese, shredded
  • 2 tablespoons Melted butter

Step 3

n blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 Tbsp. melted butter.


  • Fresh Thyme, optional

Step 4

Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme. Makes 4 servings.
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