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
- 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
Directions
- 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.
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