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Chicken Noodle Casserole
Yield: 6
SMF Kitchen
@smfchicken
00:20
Prep
00:50
Cook
01:10
Total Time
Ingredients & Directions
Directions
Casserole
10 oz
wide egg noodles
4 tablespoons
butter
3
garlic cloves, minced
2 large
shallots, finely diced
8 oz
fresh baby bella mushrooms, sliced
3 tablespoons
all-purpose flour
3 1/2 cups
half and half
2 teaspoons
stone ground mustard
8 oz
Swiss cheese, shredded
1 bag
1 tablespoon
fresh thyme, chopped
Kosher salt and black pepper, to taste
1 tablespoon
fresh chives, chopped
Bread Crumb Crust
- Cook pasta according to package directions for al dente doneness.
- Drain Pasta and set aside.
- Preheat oven to 400°F.
- Melt butter in a Dutch oven over medium heat. Add garlic, shallots and mushrooms, and cook for about 2-4 minutes, until softened and onions are translucent.
- Sprinkle flour over sauteed vegetables and stir constantly for about 1 minute.
- Stir in half and half and mustard until the liquid begins to thicken slightly, about 4-5 minutes.
- Remove from heat and mix in the Swiss cheese until smooth.
- Stir in pasta, chicken pieces, and thyme until thoroughly combined.
- Season with salt and pepper to taste and stir to combine.
- Spray a 9 x 13 casserole dish with cooking spray and spread chicken noodle mixture evenly in dish.
- Combine all of the bread crumb crust ingredients in a small bowl and mix together.
- Evenly spread bread crumb mixture over casserole and bake until golden brown and bubbly, approximately 25-30 minutes.
- Garnish with chives and/or additional chopped, fresh thyme.
Bread Crumb Crust
1/3 cup
panko bread crumbs
1/3 cup
parmesan cheese, grated
1 tablespoon
lemon zest
1 tablespoon
olive oil
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Yield: 6
00:20
Prep
00:50
Cook
01:10 Total Time
Ingredients
Directions
Casserole
10 oz
wide egg noodles
4 tablespoons
butter
3
garlic cloves, minced
2 large
shallots, finely diced
8 oz
fresh baby bella mushrooms, sliced
3 tablespoons
all-purpose flour
3 1/2 cups
half and half
2 teaspoons
stone ground mustard
8 oz
Swiss cheese, shredded
1 bag
1 tablespoon
fresh thyme, chopped
Kosher salt and black pepper, to taste
1 tablespoon
fresh chives, chopped
Bread Crumb Crust
- Cook pasta according to package directions for al dente doneness.
- Drain Pasta and set aside.
- Preheat oven to 400°F.
- Melt butter in a Dutch oven over medium heat. Add garlic, shallots and mushrooms, and cook for about 2-4 minutes, until softened and onions are translucent.
- Sprinkle flour over sauteed vegetables and stir constantly for about 1 minute.
- Stir in half and half and mustard until the liquid begins to thicken slightly, about 4-5 minutes.
- Remove from heat and mix in the Swiss cheese until smooth.
- Stir in pasta, chicken pieces, and thyme until thoroughly combined.
- Season with salt and pepper to taste and stir to combine.
- Spray a 9 x 13 casserole dish with cooking spray and spread chicken noodle mixture evenly in dish.
- Combine all of the bread crumb crust ingredients in a small bowl and mix together.
- Evenly spread bread crumb mixture over casserole and bake until golden brown and bubbly, approximately 25-30 minutes.
- Garnish with chives and/or additional chopped, fresh thyme.
Bread Crumb Crust
1/3 cup
panko bread crumbs
1/3 cup
parmesan cheese, grated
1 tablespoon
lemon zest
1 tablespoon
olive oil
