Chicken Noodle Casserole #3

By carvalhohm

Ingredients

• 1 package of egg noodles (I used medium)
• 6 tablespoons butter
• 1/2 small onion, chopped
• 1 (10 oz) package of mushrooms, sliced (I used baby bellas)
• 1/4 cup flour
• 2 garlic cloves, minced
• 3 cups low sodium chicken broth
• 1 (16 ounce) container of sour cream
• 4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
• 1 teaspoon chopped parsley
• 1 teaspoon fresh chopped thyme
• salt
• pepper
• Topping
• 2 tablespoons butter, melted
• 1 cup breadcrumbs (I used Panko)
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon fresh chopped parsley

Details

Adapted from thecuttingedgeofordinary.blogspot.com

Preparation

Step 1

Preheat oven to 350. Bring water to boil in Dutch oven. Add salt and cook noodles until al dente. Drain and set aside in colander.

Melt 2 tablespoons butter in Dutch oven over medium heat. Add onions and cook until lightly browned, about 5 minutes. Add the mushrooms, ½ teaspoons salt and some pepper. Cook until most of water has evaporated out of mushrooms. Stir in remaining 4 tablespoons of butter and let it melt. Add flour and stir until it becomes lightly browned, about 2 minutes. Add garlic and cook about 30 seconds.

Gradually whisk in broth and sour cream. Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken. Stir in chicken, noodles, parsley & thyme. Season with salt and pepper if desired.

Transfer filling into greased 3-quart baking dish while you prepare topping.

To make the topping:
Mix all topping ingredients in bowl and sprinkle on top of casserole.

Bake until browned and bubbly, about 30 minutes. Let cool for about 5 minutes before serving.