Chicken & Swiss Casserole

Total Time Prep: 30 min. Bake: 10 min.
Yield 8 servings
Test Kitchen Approved
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

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

  1. 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.
  2. 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.

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
Recipe Creator

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