Very chicken pot pie-esque!
Ingredients
2 Tbs butter
1 small onion, diced
1.5c celery, sliced
1.5c carrot, sliced
6 Tbs flour
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
pepper to taste
3c chicken broth
1c milk
1lb cooked shredded chicken
4oz cream cheese
1c shredded cheddar cheese
1 package egg noodles cooked (about 12-15oz)
2c frozen peas
1 small red bell pepper, diced
extra shredded cheddar cheese and panko for topping
Preheat oven to 350*
Add butter to large high sided skillet. Cook onion, celery and carrot until softened, about 5 minutes. Add flour and herbs and cook an additional 2 minutes stirring occasionally. Add milk and broth, cook until bubbly. Remove from heat and stir in cheddar cheese and cream cheese until melted and smooth. Cook noodles 1 minute less than directed on package. Drain and add to sauce. Stir in peas, red pepper and chicken. Pour into casserole pan, top with cheese and panko and bake 30-35 minutes until bubbly and starting to brown.
Adapted from Spend with Pennies
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