Garlic Parmesan Chicken and Noodles

Ingredients

• 6
  ounces extra-wide egg noodles
• 1
  2 - 2 1/4 pound purchased roasted chicken
• 1
  cup frozen peas
• 4
  cloves garlic, minced or 2 teaspoons bottled minced garlic
• 1 3/4
  cups whole milk or light cream
• 1/2
  slice white or wheat bread
• 3/4
  cup shredded Parmesan cheese
• Snipped fresh thyme (optional)

   
• Directions

  
  
• 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. 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.

  3. In 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.

  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.