Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and diced (approx. 1 cup/120g)
  • 2 celery stalks, diced (approx. 1 cup/120g)
  • 8 oz (225g) sliced mushrooms
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 12 oz (340g) egg noodles
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry sherry (optional)
  • 1/4 cup (approx. 30g) chopped fresh parsley
  • 1/2 cup (50g) grated cheddar cheese (optional)
  • 1/4 cup (25g) panko breadcrumbs (optional)

Instructions:

  1. Sauté chicken in olive oil until cooked through. Add onion, carrots, and celery and cook until softened. Add mushrooms, thyme, and rosemary, cook until mushrooms are tender. Stir in frozen peas and corn. Season with salt and pepper.
  2. Cook egg noodles according to package directions. Drain and set aside.
  3. Melt butter in the large pot. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened. Stir in heavy cream and sherry (if using). Season with salt and pepper.
  4. Stir cooked noodles, cooked chicken and vegetables, and fresh parsley into the cream sauce. Pour the mixture into the prepared baking dish.
  5. Sprinkle with cheddar cheese and panko breadcrumbs (if using).
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  7. Let cool for a few minutes before serving.