Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 10 oz cremini mushrooms, sliced
  • 1 cup frozen sweet peas
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 1/3 cup dry Sherry
  • 1 tsp dried thyme
  • 12 oz wide egg noodles
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup Panko breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Set a large skillet over medium-high heat. Season the chicken breast with salt and pepper. Cook the chicken cubes in a bit of oil until the edges are browned and the meat is opaque. Remove chicken from the pan.
  2. Add the 4 tbsp butter to the same pan and toss in the onions and 10 oz sliced mushrooms. Sauté until the mushrooms have released their liquid and turned deep brown. Remove and set aside.
  3. Melt the butter in the skillet. Stir in the diced onions until translucent, then whisk in the flour to create a blonde roux. Cook for 2 minutes.
  4. Slowly whisk in the 2 cups chicken stock and 1 cup heavy cream. Simmer until the sauce thickens enough to coat the back of a spoon. Once thickened, stir in 1/2 cup of the Parmesan cheese to create a glossy Mornay sauce.
  5. Stir in the 1 tsp thyme, frozen peas, the seared chicken, and the 12 oz cooked egg noodles. Add half of the Parmesan and Mozzarella, stirring until the cheese is melted and velvety. Transfer the mixture into a 9x13 inch baking dish.
  6. Top with the Mozzarella, the remaining 1/2 cup of Parmesan, and the Panko breadcrumbs.
  7. Bake at 375°F (190°C) for 25–30 minutes until the perimeter is bubbling and the top is deeply bronzed. Let rest for 5 minutes before serving.