Start to Finish: 30 minutes
Ingredients
6-8 oz. extra-wide egg noodles
1 2- to 2-1/4-lb. purchased roasted chicken
1 cup frozen peas
4 cloves garlic, minced or 2 teaspoons bottled minced garlic
2 cups milk
1 slice white or wheat bread
1 cup shredded Parmesan cheese
Salt and pepper, to taste
Directions
1. Preheat oven to 450 degrees F. In a soup pot, bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
2. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.
3. In blender or food processor or coffee grinder, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 Tbsp. melted butter.
4. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Makes 4 servings.
A couple of notes: First of all, I used 2 large boneless, skinless chicken breasts which I cooked, then shredded. Second, I baked this in one casserole dish, rather than dividing the mixture into 4 dishes.
METHOD
In another pot, saute 4 cloves of minced garlic in a little olive oil.
Stir a cup of frozen peas into the garlic.
Then, add in 1-3/4 to 2 cups of milk. Heat through. 
While the milk and peas are heating up, and you shred the chicken (if you’re not using an rotisserie chicken, that is), boil the noodles. I just boiled these in the same water that I used to poach the chicken (after skimming the scum, that is). No time needed to heat the water and less dishes!
Add the cooked, shredded chicken to the milk mixture.
Then stir in the noodles and Parmesan. Heat through. 
Transfer the mixture into a casserole dish, then go to work on the topping. 
I know that I’ve shared my trick for using a coffee grinder to make bread crumbs on this blog before. 
It really does work well!
Mix the bread crumbs with some Parmesan cheese and butter.
Then top the chicken and noodles and bake at 450 degrees for 5 minutes or until the top begins to brown.
Now the only step left is to dish it up!
By Krista’s Kitchen.Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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