Taste of Home
Chicken & Swiss Casserole
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 8 servings.
It's nice to have an alternative to the traditional baked ham on Easter. This comforting casserole is always a crowd-pleaser. Using rotisserie chicken from the deli makes prep simple. —Christina Petri, Alexandria, Minnesota
Ingredients
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5-1/2 cups uncooked egg noodles (about 1/2 pound)
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3 tablespoons olive oil
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3 shallots, chopped
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3 small garlic cloves, minced
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1/3 cup all-purpose flour
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2 cups chicken broth
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3/4 cup 2% milk
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1-1/2 teaspoons dried thyme
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3/4 teaspoon grated lemon zest
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/4 teaspoon pepper
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5 cups cubed rotisserie chicken
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1-1/2 cups frozen peas
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2 cups shredded Swiss cheese
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3/4 cup dry bread crumbs
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2 tablespoons butter, melted
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/4 cups: 551 calories, 25g fat (10g saturated fat), 136mg cholesterol, 661mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 41g protein.
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