The twist was that we used panko bread crumbs -- we had a lot left over from our Chipotle Mac and Cheese recipe -- so we started by toasting them in a pan.
After we were done, we took those out and set them aside in a bowl to cool. In a dutch oven, we started to sweat a mirepoix, a mixture of onion, carrots and celery.
When those were more translucent, we added can of cream of chicken soup (reduced sodium and reduced fat), noodles and shredded chicken.
After that was all done cooking, we took it out of the dutch oven and put it in a 9-by-13-inch Pyrex dish. On top we sprinkled the now-cooled panko bread crumbs and threw the dish into the oven at 350 degrees for about 30 minutes.
When it was done, it was delicious and certainly had a different texture -- due to the noodles and bread crumbs -- than our previous iterations of the recipe. This will certainly be a dish we make again, but will we twist it again? Probably.
