Chicken Noodle Casserole

6 standard portions

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Ingredients

• ¼ cup salted butter
• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme leaves
• 2 cups chicken broth
• 1 cup heavy cream (double cream in the UK)
• ½ teaspoon Salt
• 8 ounces egg noodles
• 3 cups chopped rotisserie chicken (about one whole chicken)
• 2 cups frozen mixed vegetables
• 2 cups shredded cheddar cheese (divided)
• ½ cup seasoned breadcrumbs
• 3 tablespoons salted butter (melted)
• Chopped parsley (for garnish (optional))

Method

1. In a medium saucepan over medium heat, melt the butter. Add the flour, garlic powder, onion powder, and thyme, whisking until smooth. Cook for 1 minute, stirring constantly.
2. Gradually add the chicken broth to the roux while continuously whisking to prevent clumps. Stir in the heavy cream and bring the mixture to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
3. Preheat the oven to 375°F (190°C, or 170°C for fan ovens). Grease a 9x13-inch (about 23x33 cm) casserole dish.
4. Boil a large pot of salted water and cook the egg noodles until al dente according to package instructions. Drain and rinse with cold water.
5. In the prepared casserole dish, combine the cooked noodles, chopped chicken, mixed vegetables, and one cup of shredded cheddar cheese. Pour the prepared sauce over and stir to mix.
6. In a medium bowl, combine the remaining cheddar cheese with the panko breadcrumbs and melted butter. Sprinkle this mixture over the top of the casserole.
7. Cover with foil and bake for 35 minutes, or until the sauce is bubbling. Remove the foil and bake uncovered for an additional 5 minutes.
8. Garnish with chopped parsley, if desired, and serve immediately.