Maggie Monday: Garlic and Parmesan Chicken and Noodles

Prior to writing the blog, I had only purchased rotisserie chicken as a meal and not to be used as an ingredient. Over the last two years I have come to appreciate it for the time-savings it brings. Maggie uses some below. Take a look…

I am a huge fan of the Rotisserie Chicken. Other than chocolate, it is my favorite thing to cook with. This is a Better Homes and Gardens recipe, and knew my family would like it. I did make a few changes to the original recipe. I added some French fried onion rings to the topping, used cream instead of milk, and added white wine and some chicken gravy to the filling.

This was easy, and so pretty when it baked up. I made this when there were just three of us at home for dinner. So I made three servings in individual casserole dishes. Then I put the rest in an 8×8 Gladware disposable/reusable baking dish and stuck it in the freezer. Scored dinner for another night.

This was absolutely delicious. Total comfort food casserole heaven. When baked in the individual dishes it looked fancy enough for company. I was simultaneously bummed and excited the sons weren’t here for dinner- they would love this, but now we have dinner for another night.

photo 1 copy - Featured Size 

Garlic and Parmesan Chicken and Noodles

What you need:


6 ounces extra wide egg noodles

1 prepared rotisserie chicken

1 cup frozen peas

4 cloves minced garlic

1 ¾ cup heavy cream

½ cup white wine

¾ jarred chicken gravy

1 tsp thyme

½ cup parmesan cheese


½ cup panko bread crumbs

¼ cup French fried onion, crushed

¼ cup cup parmesan cheese

2 T butter, melted

fresh thyme

What you do:

Preheat oven to 450°. Prepare noodles as directed on package. Remove chicken from bones, discard skin and bones. Shred chicken. In a saucepan combine chicken, peas, garlic, wine and cream. Heat through. Cover and keep warm.  Prepare topping. In a small bowl combine bread crumbs, ¼ cup of parmesan cheese, French fried onions and melted butter.

photo 3

Stir noodles, gravy and remaining parmesan cheese into chicken mixture. Heat and stir until bubbly. Divide into 4 individual casserole dishes, or one large casserole dish. Top with bread crumb mixture and bake for 5 minutes or until top becomes golden brown.


Tags: , , , , , , , , , , , , , ,

Categories: Baking3, Cheese3, Chicken2, Guest-Maggie, Main Dish 3, Pasta, Wine

Author:The Ranting Chef

Check out the best recipes at

2 Comments on “Maggie Monday: Garlic and Parmesan Chicken and Noodles”

  1. February 10, 2014 at 6:26 pm #

    Pinned! I will so be making this! Thanks for the recipe 🙂



  1. Is it a casserole? Is it a bake? Who knows, but it’s definitely worth trying! | Eat, Drink and DIY - February 12, 2014

    […] that (read more on that here). Last night I wanted to try something new and after seeing this Garlic and Parmesan Chicken and Noodles recipe from Rantings of an Amateur Chef, that was what I was aiming for. It was good in theory […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: