This is a delicious family-friendly dinner. I can't wait to make it again.
Chicken and Swiss Casserole
1/2 lb. egg noodles
3 T. olive oil
1 onion, chopped
3 cloves garlic, minced
1/3 cup flour
2 cups chicken stock
3/4 cup milk
1-2 teaspoons thyme
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
5 cups cubed rotisserie chicken
1 1/2 cups frozen peas (or peas and carrots)
2 cups shredded Swiss cheese (or other cheese)
1 cup breadcrumbs or cracker crumbs
2 T. butter, melted
Preheat oven to 350. Cook noodles according to package instructions. While they are cooking, heat a large Dutch oven. Pour in olive oil and cook the onions until soft. Add the garlic and cook another minute or two. Stir in the flour. Cook and stir for a couple of minutes, then add the chicken broth, milk, and spices. Cook until thickened. Add the chicken and peas and cook for a few minutes. Add the noodles and cheese. Transfer to a sprayed 13 x 9 . In a small bowl, mix the crumbs and butter and then spread over top of the casserole. Bake until the top is browned. About 10-15 minutes.
