Skillet Chicken Noodle Casserole

8 ounces whole-wheat egg noodles
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
8 ounces mushrooms, sliced
1/2 teaspoon salt
1/2 cup dry white wine
6 tablespoons all-purpose flour
3 cups nonfat milk
1/2 teaspoon freshly ground pepper
12 ounces boneless, skinless chicken breast, cooked and shredded (or use canned)
1 cup frozen peas, thawed
1 cup finely shredded Parmesan cheese, divided
1/2 cup coarse dry whole wheat breadcrumbs *(see note at end of cooking instructions)

Makes 6 servings, about 1-1/3 cups each

1. Bring large pot of water to boil and cook noodles according to directions, just until tender. Drain and rinse.
2. Preheat broiler and place rack in upper third of oven.
3. Heat olive oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt. Cook, stirring often, until the onion is translucent, but not browned (about 5 minutes). Add the wine and cook until evaporated (4-5 minutes). Sprinkle flour over the vegetables and stir to coat. Add milk and pepper, bringing to a simmer, stirring constantly. Stir in chicken, pease, and 1/2-cup of Parmesan cheese until evenly mixed. Then stir noodles into the pan. Remove from heat.
4. Sprinkle with breadcrumbs and the remaining 1/2-cup Parmesan cheese. Broil in oven until bubbly and browned on top (3-4 minutes).
*Breadcrumb note - Trim crust from a large slice of whole wheat bread. Tear into pieces and process in a food processor until coarse crumbs form. Dry breadcrumbs on a baking sheet, spread evenly, in a 250 degree oven for about 15 minutes. One large slice of fresh bread will equal about 1/2 cup, but you may want to process 2 slices to make soure you come up with 1/2 cup of dried breadcrumbs.

You can make this recipe with canned chunck light tuna if you prefer (my husband doesn't like hot tuna!)

Number of Servings: 6

Recipe submitted by SparkPeople user MOMKEL.