Rich Creamy Parmesan Chicken Casserole
- 1 lb egg noodles
- 1 c Parmesan cheese, divided
- 4 T butter
- 4 T flour
- 2 c heavy cream
- 15-oz can chicken broth
- 2 c cooked chicken, roughly shredded
- 3 egg yolks, lightly beaten
Adapted from community.qvc.com
Preheat oven to 350 deg F and coat a 9 x 13 baking dish with non-stick spray.
Boil the noodles 2 minutes less than called for in the package directions.
Drain noodles and toss with 3/4 cup of the Parmesan, and set aside.
Melt butter in a large sauce pan and add the flour, stirring constantly.
Cook 2-3 minutes on low heat.
Gradually stir in the cream and broth, and cook for 5 minutes over medium heat, stirring often.
Add the chicken and cook 1 more minute.
Beat 1/4 cup of the heated sauce into the egg yolks*, then return the egg mixture to the chicken mixture.
Stir briskly for 1 minute, remove from heat, and add salt to taste.
Pour over the noodles.
Sprinkle with the 1/4 cup Parmesan and bake 20-30 minutes.
*Don't skip this bit. It's tempering the eggs. If you add the egg mixture directly to the chicken without first adding the 1/4 c. sauce to the eggs, the eggs will scramble.