GARLIC PARMESAN CHICKEN AND NOODLES

6 ounces extra-wide egg noodles
2 cups cooked chicken
1 cup frozen peas
4 garlic cloves, minced or 2 teaspoons bottled minced garlic
1 3/4 cups whole milk or 1 3/4 cups light cream
1/2 slice white bread or 1/2 slice wheat bread
3/4 cup shredded parmesan cheese
snipped fresh thyme (optional)

Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.

Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.

In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 tablespoons melted butter.

Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme.

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