Creamy Baked Chicken and Swiss Casserole
This comforting casserole features tender rotisserie chicken, melty Swiss cheese, and a creamy, herb-infused sauce, all topped with a crispy, buttery breadcrumb crust. It's a crowd-pleasing dinner that's perfect for busy weeknights or special occasions.
Instructions
-
1
Preheat oven to 350°F. Cook the egg noodles according to package instructions, then drain and set aside.
-
2
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, and cook for 45 seconds, stirring constantly, until fragrant.
-
3
Stir in the all-purpose flour and cook for 1 minute, continuing to stir. Gradually add the chicken broth and milk, whisking constantly to prevent lumps. Stir in the dried thyme, lemon zest, salt, nutmeg, and pepper.
-
4
Add the cubed rotisserie chicken and frozen peas to the sauce, and heat through. Stir in the cooked egg noodles and shredded Swiss cheese until well combined.
-
5
Transfer the mixture to a greased 13x9-inch baking dish. In a small bowl, mix the dry bread crumbs and melted butter, then sprinkle the mixture evenly over the top of the casserole.
-
6
Bake for 30 minutes, or until the top is golden brown and the casserole is bubbly.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
