Ingredients:

  • 5 lbs cooked chicken, shredded or diced
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 oz cremini or button mushrooms, sliced (optional)
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed lightly
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup frozen peas
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyère or Monterey Jack cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). If using a separate baking dish (9x13 inch), lightly grease it. If using an oven-safe skillet, ensure it is ready.
  2. Cook egg noodles according to package directions until al dente. Drain immediately and set aside.
  3. In a Dutch oven or saucepan, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5-7 minutes. Add mushrooms (if using) and cook until they release moisture.
  4. Push vegetables to one side. Melt the butter in the empty space. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer, then whisk in the milk/half-and-half and heavy cream. Continue simmering until the sauce thickens enough to coat the back of a spoon (about 5-8 minutes).
  6. Stir in thyme, rosemary, parsley, salt, and pepper. Taste and adjust seasoning. Fold in the cooked chicken, drained noodles, and frozen peas.
  7. Transfer the mixture to the prepared baking dish or spread evenly in the oven-safe skillet.
  8. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Mix the shredded cheeses. Sprinkle the cheese mixture evenly over the casserole, then top with the buttery panko.
  9. Bake for 30-35 minutes, or until the sauce is bubbling and the topping is golden brown and crisp. Let the Country Chicken Noodle Casserole rest for 10 minutes before serving.