Chicken Noodle Bake
with Cheddar-Breadcrumb Topper
This dish transforms all the wholesome comfort of chicken noodle soup into a bake! Buttered breadcrumbs and cheddar cheese get golden when baked on top of the creamy chicken and noodle mix. Use an oven-proof pan to save yourself from doing extra dishes!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
170 g
Cavatappi
(Contains Gluten)
113 g
Mirepoix
56 g
Green Peas
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit
Chicken Broth Concentrate
½ tbsp
Seasoned Salt
Not included in your delivery
½ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, heat a medium oven-proof pan (large pan for 4 ppl) over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the seasoned salt and pepper. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden, 2-3 min. (NOTE: Chicken will finish cooking in step 2.)
Add mirepoix to the pan with chicken. Cook, stirring occasionally, until veggies are tender and chicken is cooked through, 5 -7 min.**Sprinkle Cream Sauce Spice Blend and remaining seasoned salt over chicken and veggies. Stir until coated, 1 min. Add 3/4 cup water, 1/2 cup milk (dbl both for 4 ppl), peas and broth concentrates. Bring to a gentle boil. Cook, stirring occasionally, until sauce thickens slightly, 2-4 min.
Meanwhile, add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain cavatappi.
Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a medium microwave-safe bowl or small pan over low heat, 30 sec. Add panko and cheese. Stir to combine.
Add cavatappi to the pan with chicken, veggies and sauce. Toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) (NOTE: If you don't have an oven-proof pan, for 2 ppl, transfer to an 8x8-inch baking sheet. For 4 ppl, transfer to a 9x13-inch baking dish.) Sprinkle breadcrumb mixture over top. Bake in the top of the oven until sauce is bubbling and topping is golden, 10-12 min. (NOTE: Be careful when removing the pan from the oven. The pan's handle will be very hot!)
Allow chicken noodle bake to cool for at least 5 min before serving. Divide chicken noodle bake between plates.
