In a medium bowl, combine panko bread crumbs, melted butter, salt and ground black pepper. Set topping ingredients aside.
Preheat oven to 400° F.
Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3 to 4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.
Add cream cheese, Parmesan and uncooked noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1 to 2 minutes, or until mixture begins to thicken.
Fold in chicken. Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture.
Bake uncovered 15 minutes.
Remove from oven and let stand 10 minutes.
Ingredients
Directions
In a medium bowl, combine panko bread crumbs, melted butter, salt and ground black pepper. Set topping ingredients aside.
Preheat oven to 400° F.
Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3 to 4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.
Add cream cheese, Parmesan and uncooked noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1 to 2 minutes, or until mixture begins to thicken.
Fold in chicken. Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture.
Bake uncovered 15 minutes.
Remove from oven and let stand 10 minutes.