Chicken Pot Pie Noodle Casserole

🧂 Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups yellow onion

  diced
• 1 cup carrots

  diced
• 1 cup celery

  diced
• 1 teaspoon kosher salt

  or more to taste
• ½ teaspoon freshly ground black pepper

  or more to taste
• ¼ teaspoon cayenne

  optional
• 12 ounces bowtie pasta
• 3 cups chicken broth
• 2 cups milk
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon dried sage
• 1 teaspoon garlic powder
• 1 cup frozen peas
• 2 cups diced chicken
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon lemon juice

Instructions

• 1 In a Dutch oven or pot, heat the oil over medium heat. When hot, add the onion,
  carrot, celery, salt, pepper and cayenne. Cook, stirring, until veggies are
  tender, about 6 minutes.
• 2 Add in the pasta, chicken broth, milk, thyme, paprika, garlic powder and sage,
  stirring to combine. Bring to a boil. Reduce heat to simmer and cook, uncovered,
  stirring occasionally until pasta is tender and cooked through, about 12
  minutes.
• 3 Stir in the frozen peas, diced chicken, parsley and lemon. Remove from heat and
  cover. Let stand until the peas are just cooked through, about 5 more minutes.
  Taste and add additional seasoning, if desired.

Nutrition Info