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.
2 unit
Chicken Breasts
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
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
½ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450ËšF.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 salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) butter, then chicken. Cook, stirring often, 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 Zesty Garlic Blend over chicken and veggies. Stir until coated, 1 min. Add 3/4 cup (1 1/2 cups) water, 1/2 cup (1 cup) milk, 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 (1/2 cup) pasta water, then drain cavatappi.
Meanwhile, melt 1 tbsp (2 tbsp) butter 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.) Season with salt and pepper, to taste. (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.