This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Noodle Casserole
SMF Kitchen
@smfchicken
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
