Chicken Noodle Casserole for Two | America's Test Kitchen

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1/2 cup panko bread crumbs
• 1/2 teaspoon table salt, divided
• 1/2 teaspoon pepper, divided
• 3 tablespoons grated Parmesan cheese
• 4 ounces white mushrooms, trimmed and sliced thin
• 2 shallots, chopped
• 8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 4 teaspoons all-purpose flour
• 1 cup half-and-half
• 1 cup chicken broth
• 3 ounces (1½ cups) wide egg noodles
• 2 ounces sharp cheddar cheese, shredded (½ cup)
• 1/2 cup frozen peas