1 Preheat oven to 400F.
2 Cook the noodles: Bring a big pot of water to a boil. Salt generously and add the egg noodles. Cook till al dente, or in response to bundle instructions. Strain and put aside.
Three Cook the shallots and mushrooms: In a 10-inch skillet over medium warmth, soften Three tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté till softened and translucent, about 5 minutes. Add the minced mushrooms, and cook dinner till they begin to soften and shrink, four to five minutes.
four Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat utterly. Cook till the flour turns right into a thick paste, in about 2 minutes.
Slowly whisk within the broth, adopted by the milk. Continue whisking till the combination is clean and creamy. Bring to a simmer and permit it to thicken, 5 to 7 minutes.
5 Assemble the casserole: In a Three-quart casserole dish, mix the mushroom sauce, shredded rooster, cooked egg noodles, and cheeses and stir till blended. Spread out into a fair layer.
6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the final 2 tablespoons of butter for 20 to 30 seconds, till melted. Stir within the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs excessive of the casserole.
7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too shortly. When finished, the sides of the casserole must be effervescent.
eight Cool briefly, then serve. Leftovers will preserve refrigerated for a few week. Reheat within the microwave or a low oven.
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