Yield: Serves 8
Ingredients:
- 4 tbsp. butter, plus more for baking dish
- 8 oz. bag extra-wide egg noodles
- 3/4 cup panko breadcrumbs
- 3 tbsp. olive oil
- 1 1/2 cups sharp cheddar, grated, divided
- 2 carrots, sliced
- 1 bell pepper, chopped
- 8 oz. mushrooms, sliced
- 1 cup frozen lima beans, thawed
- 1/2 yellow onion, chopped
- 2 garlic cloves, chopped
- 2 thyme sprigs, plus more for garnish
- To taste salt and black pepper
- 1 lb. ground chicken
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 3/4 cup heavy cream
Directions:
- Preheat oven to 425 F. Butter a 3-quart baking dish.
- Bring a large pot of salted water to a boil. Cook noodles to al dente, typically 5 to 7 minutes. Drain and set aside.
- Combine panko, oil and 1/4 cup cheddar cheese in a bowl.
- Melt butter in a large skillet over medium-high heat. Add carrots, pepper, mushrooms, lima beans, onion, garlic and thyme. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes.
- Add chicken and cook, breaking it up with a spoon, until cooked through, 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Add wine and cook until reduced by half, 2 to 3 minutes.
- Add stock and cream. Bring to a simmer and cook until just starting to thicken, 2 to 4 minutes. Discard thyme sprigs.
- Combine noodles, chicken mixture and remaining 1 1/4 cups cheddar cheese in a bowl. Season with salt and pepper. Transfer mixture to prepared baking dish and top with panko mixture.
- Bake until golden brown, 10 to 12 minutes. Garnish with thyme.
