Why This Recipe Works

For a homemade version of this classic casserole that's commonly made with Campbell's Cream of Mushroom Soup, we first made a copycat soup base. We browned mushrooms and shallots and then added a bit of flour to thicken the half-and-half and chicken broth that followed. We chose chicken thighs because they stayed juicy, and we cut them into small pieces so that they cooked quickly in the sauce. Instead of boiling the egg noodles separately, we streamlined the dish and added them straight to the skillet with the sauce and chicken, stirring them frequently to ensure that they cooked evenly. We then stirred in shredded cheddar cheese for more creaminess and frozen peas for wholesome pops of sweetness. For satisfying textural contrast, we topped it all off with a cheesy, crunchy combo of panko bread crumbs and Parmesan.

Before You Begin

You can substitute cremini mushrooms for the white mushrooms, if desired. There is no need to thaw the frozen peas before adding them in step 4.

Instructions

Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes. Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps. Transfer panko mixture to bowl; set aside.

Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.

Add chicken and flour and stir until no dry flour remains. Cook for 1 minute. Stir in half-and-half and broth and bring to simmer. Stir in noodles, submerging them as much as possible, and cook, uncovered, stirring often, until noodles are tender and sauce is thickened (rubber spatula will leave trail that takes about 3 seconds to fill in), about 8 minutes.

Stir in cheddar, peas, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until cheese is completely melted and peas are warmed through, about 2 minutes. Off heat, sprinkle evenly with reserved panko mixture. Serve.