Ingredients
- Filling:
- Salt and pepper
- 12 oz pkg egg noodles
- 6 tbsp butter
- 1/2 small onion, diced small
- 1 lb sliced white mushrooms
- 1/4 cup flour
- 2 garlic cloves, minced
- 3 cups chicken broth
- 3 tbsp dry sherry
- 2 cups sour cream
- 4 cups rotisserie chicken, cubed
- 1 tsp dried parsley
- 1 tsp dried thyme
- Topping:
- 2 tbsp butter, melted
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 tsp dried parsley
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 350 degrees
2. Bring water to boil in Dutch oven. Add salt and noodles and cook until al dente. Drain and set aside in colander
3. Melt 2 tbsp butter in Dutch over medium heat. Add onion and cook until lightly browned, about 5 minutes
4. Add mushrooms, 1/2 tsp salt and 1/4 tsp pepper and cook until mushrooms begin to brown, about 7 minutes
5. Stir in remaining 4 tbsp butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds
6. Gradually whisk in broth,sherry and sour cream and cook, not letting mixture boil, until thickened, 5-7 minutes. Stir in chicken, noodles, parsley, thyme and season with salt and pepper
7. To make topping - mix melted butter, breadcrumbs, Parmesan and parsley together in bowl
8. Transfer filling into a 3 quart baking dish and top with breadcrumbs mixture. Bake until browned and bubbly, about 30 minutes. Cool 5 minutes and serve
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