“Whenever I find a bargain on ten-pound bags of chicken leg quarters, I buy several. I bake or boil an entire bag and shred the chicken, then portion it into freezer bags for quick casserole-type dinners. This recipe is from Better Homes & Gardens - simple and inexpensive.”

Ingredients Nutrition

  • 6 ounces extra-wide egg noodles
  • 2 cups cooked chicken
  • 1 cup frozen peas
  • 4 garlic cloves, minced or 2 teaspoons bottled minced garlic
  • 1 34 cups whole milk or 1 34 cups light cream
  • 12 slice white bread or 12 slice wheat bread
  • 34 cup shredded parmesan cheese
  • snipped fresh thyme (optional)


  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 tablespoons 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.

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