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Chicken & Swiss Casserole

It's nice to have an alternative to the traditional baked ham on Easter. This comforting casserole is always a crowd pleaser. Using rotisserie chicken from the deli makes prep simple. —Christina Petri, Alexandria, Minnesota
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    8 servings

Ingredients

  • 5-1/2 cups uncooked egg noodles (about 1/2 pound)
  • 3 tablespoons olive oil
  • 3 shallots, chopped
  • 3 small garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup 2% milk
  • 1-1/2 teaspoons dried thyme
  • 3/4 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 5 cups cubed rotisserie chicken
  • 1-1/2 cups frozen peas
  • 2 cups shredded Swiss cheese
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds. Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese.
  • Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.
Nutrition Facts
1-1/4 cups: 551 calories, 25g fat (10g saturated fat), 136mg cholesterol, 661mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 41g protein.

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