| Portions |
|---|
| Serves 4 |
Ingredients
- 300g extra broad egg noodles
- Salt
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup low sodium chicken broth
- ½ teaspoon chicken bouillon, cubed, powdered, or paste
- ¼ teaspoon onion powder
- ¼ teaspoon celery salt or regular salt
- Pepper
- 1 teaspoon Dijon mustard
- 1 cup grated Swiss cheese
- ½ cup sour cream
- 3 cups shredded rotisserie chicken
- 200g thinly sliced deli ham, diced
For the topping:
- ½ cup panko breadcrumbs
- ½ cup grated Swiss cheese
- ¼ cup ground Parmesan cheese
- 3 tablespoons melted butter
Directions
- Heat your oven to 425ºF and lightly grease a 2-litre casserole dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Season well with salt and add in the egg noodles to cook 1 minute less than the package directions. Drain the noodles and set aside until ready to use.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add in the garlic and cook for 30 seconds then sprinkle over the flour and whisk to combine. Toast for 1 minute then, while continuing to whisk, slowly pour in the milk followed by the chicken broth. Season with chicken bouillon, onion powder, celery salt, and pepper and bring to a light boil. Cook, whisking frequently, until thick, about 4 to 5 minutes.
- When thickened, turn the heat down to low and whisk in the mustard and cheese to melt. Add in the sour cream, egg noodles, chicken, and ham and stir to combine. Transfer to the prepared casserole dish and set aside.
- For the topping, toss together the panko, Swiss cheese, and Parmesan cheese and stir in the butter. Top the casserole with the breadcrumb mixture and bake for 20 to 25 minutes or until golden brown and bubbly. Allow the casserole to rest for a few minutes before serving.