Stouffer's Escalloped Chicken & Noodles

Stouffer’s Escalloped Chicken & Noodles
Tender white meat chicken, egg noodles, mushrooms,celery,carrots and peas in a creamy sauce makes this another comfort food for your family.

• 8 oz fettucine or linguine noodles
• 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

  1. Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
  2. 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.
  3. Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
  4. 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.
  5. Preheat broiler.
  6. 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.

NOTE: Using leftover rotisserie chicken cuts down on cook time.