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Chicken & Swiss Casserole

Course: Casserole, Main Course
Servings: 8

Ingredients

  • 5-1/2 cups uncooked egg noodles about 1/2 pound
  • 3 tablespoons olive oil
  • 3 shallots chopped
  • 3 small garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup 2% milk
  • 1-1/2 teaspoons dried thyme
  • 3/4 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 5 cups cubed rotisserie chicken
  • 1-1/2 cups frozen peas
  • 2 cups shredded Swiss cheese
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 350°. Cook noodles according to package directions; drain.
  • In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds.
  • Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese.
  • Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.

Notes

Recipe By: Taste of Home
Serving Size: 8