6 ounces extra-wide egg noodles
desired amount of leftover roasted chicken
1 cup frozen peas
4 cloves garlic, minced, or 2 teaspoons bottled minced garlic
1 3/4 cups whole milk or light cream( I use half and half and 1% milk)
1/2 slice white or wheat bread
3/4 cup shredded Parmesan cheese
2 tablespoons butter, melted
Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.
In a saucepan combine chicken, peas, garlic, and whole milk (I use half and half and 1% milk); heat through. Cover and keep warm.
In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.
Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top with the bread crumb mixture. Bake until top begins to brown.
