Chicken, Spinach, and Noodle Casserole Wednesday, January 30, 2013

Ingredients

6 TBSP unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 cup sour cream
salt and black pepper
12 oz egg noodles
4 slices sandwich bread
2 cups shredded cooked chicken or rotisserie chicken
5 oz baby spinach, chopped
2 tsp dried thyme

Directions

Heat oven to 400 deg. Melt 4 TBSP of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). 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 tsp salt, and ¼ tsp pepper. Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 TBSP of butter in a microwave-safe bowl. Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9x13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter. Bake until the bread crumbs are golden and the filling is bubbling, 10 to 15 minutes. Let cool for 5 minutes before serving.

Tip: The casserole may be assembled (except for the bread crumbs and melted butter) and refrigerated up to 1 day in advance. Sprinkle with the bread crumbs and drizzle with the melted butter just before baking. Cover with foil and bake for 20 minutes, then uncover and bake for 8 to 10 minutes more.

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