Creamy Chicken Casserole

By joeyanne

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 cup sour cream
• 12 ounces egg noodles - about 3/4 of regular bag
• 1 1/2 cups of fresh bread crumbs - 4 to 5 slices
• 2 - 3 cups shredded cooked chicken or rotisserie chicken
• salt & black pepper
• 2 teaspoons dried thyme
• 1/2 teaspoon onion powder

Details

Servings 1
Adapted from asouthern-soul.blogspot.com

Preparation

Step 1

Heat oven to 400° F.

Melt 4 tablespoons of the
butter in a large saucepan over medium heat. Add the flour and cook, stirring 1 to 2 minutes until mixture is golden

Slowly whisk in
the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5
minutes.

Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼
teaspoon pepper.

While sauce is cooling, cook noodles according to the
package directions; drain and return them to the pot.

Add the milk mixture, chicken and thyme
to the noodles and toss to combine.

Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with bread crumbs, and drizzle with the melted butter.
Bake until the bread crumbs are golden and casserole is bubbling, 8 to 10 minutes
Let cool for 5 minutes before serving.