# Components:
→ Base
01 - 3 packages ramen noodles, seasoning packets discarded
02 - 2 cups cooked shredded chicken
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 2 tablespoons butter
06 - 2 tablespoons all-purpose flour
07 - 1 3/4 cups whole milk
08 - 1 1/2 cups grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
→ Topping
10 - 1/2 cup panko breadcrumbs
11 - 1 tablespoon olive oil or melted butter
12 - 1 tablespoon chopped fresh parsley, optional
# Directions:
01 - Boil ramen noodles in a large pot of water just until tender, ensuring not to overcook. Drain thoroughly and set aside.
02 - Heat olive oil in a medium skillet over medium heat. Sauté the minced garlic for one minute until fragrant. Add butter and flour; stir continuously to form a smooth roux. Gradually whisk in whole milk and cook, stirring frequently, until the mixture thickens and coats the back of a spoon. Remove from heat and blend in Parmesan cheese, adjusting salt and freshly ground black pepper to taste.
03 - In a large mixing bowl, gently fold together drained ramen noodles, shredded chicken, and the prepared garlic-Parmesan sauce. Transfer the mixture to a lightly greased baking dish, spreading evenly.
04 - In a separate bowl, combine panko breadcrumbs with olive oil or melted butter until evenly coated. Sprinkle over the noodle base and finish with chopped fresh parsley if desired.
05 - Place the baking dish in a preheated 375°F (190°C) oven. Bake for 20 to 25 minutes until the topping is golden brown and the edges are bubbling. Serve immediately while hot.
