Chicken and Swiss Casserole

 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.