Ingredients
- 3 cups uncooked extra broad egg noodles
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 cups low sodium chicken broth
- 1 tbsp cornstarch
- 2 tsp chicken bouillon
- 1 1/2 tsp dijon mustard
- 1 1/2 tsp worcestershire sauce
- 1 tsp each onion powder
- 1/2 tsp each pepper
- 8 oz freshly shredded sharp cheddar cheese
- 3 oz freshly shredded gruyere cheese
- 1/2 cup full fat sour cream
- 2 1/2 cups shredded rotisserie chicken
- 1 bags (12 oz) frozen peas and carrots
- 3/4 cup panko breadcrumbs
- 1 tbsp melted butter
- 1 tbsp extra virgin olive oil
Steps
- Heat the oven to 375 F and grease a 9-by-13-inch baking dish with cooking oil.
- Boil the egg noodles in salted water until barely tender, then drain them.
- Melt the butter in a large saucepan over medium heat, whisk in the flour and cornstarch, and cook for 1 minute.
- Whisk in the milk, chicken broth, bouillon, mustard, Worcestershire sauce, onion powder, and pepper, then simmer for 5 minutes.
- Stir in the cheddar, Gruyere, sour cream, chicken, peas, carrots, and noodles.
- Spread the mixture in the dish and cover it with panko mixed with melted butter and olive oil.
- Bake for 25 minutes, until bubbling and the center reaches 165 F.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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