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Chicken and Swiss Casserole

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"Who says you can't enjoy casseroles in the summer? This comforting dish is always a crowd-pleaser. Using rotisserie chicken from the deli makes prep simple."

List of Ingredients

◦ 5 ½ cups uncooked egg noodles (about ½ pound)
◦ 3 tablespoons olive oil
◦ 3 shallots, chopped
◦ 3 small cloves garlic, minced
◦ ⅓ cup all-purpose flour
◦ 2 cups chicken broth
◦ ¾ cup milk
◦ 1 ½ teaspoons dried thyme
◦ 1 ½ teaspoons grated lemon zest
◦ ½ teaspoon salt
◦ ¼ teaspoon ground nutmeg
◦ ¼ teaspoon pepper
◦ 5 cups cubed rotisserie chicken
◦ 1 ½ cups frozen peas
◦ 2 cups shredded Swiss cheese
◦ ¾ cup dry bread crumbs
◦ 2 tablespoons butter, melted


Recipe

Preheat oven to 350° F.

Cook the 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 the 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-inch baking dish.
In a small bowl, mix dry bread crumbs and butter; sprinkle over top. Bake 8 to 10 minutes or until top is browned.

Makes 8 servings