- 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 peel
- 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
- 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 peel, 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. Yield: 8 servings.
Reviews forChicken & Swiss Casserole
"Too much thyme and even with that didn't have as much flavor as I had thought it would. I won't be making again."
"I’m so happy for a taste of home recipes it make me feel important that I can still, cook for my husband and family who visit, instead of all these quickly made ready to buy food products.???????"
"Yum! This was easy to assemble and using rotisserie chicken was a time saver. I liked that it did not include canned soup. The only change I made was using green onions in place of shallots. I may try it with broccoli next time because my husband isn't a big fan of peas, but he enjoyed this peas and all. I will make this again."
"I made this recipe today! I'd used 3 scallions, chopped. The amounts of shredded Swiss cheese and chicken broth I'd reduced since I did not have the FULL amounts. The rotisserie chicken I did not have available, so I used grilled cooked chicken from my supermarket salad bar to equal 5-1/2 cups which I'd cubed when making this dish. I baked 30 minutes until heated through. Great recipe and delicious taste! "Volunteer Field Editor""