Swiss cheese is the pinnacle of alpine-style cheese: mild with just a touch of sweetness and nuttiness. Those flavors bring out the best in salty, savory chicken, so it's no surprise that Swiss Chicken Casserole is just the best! Butter-soaked bread crumbs add richness and crunch to the creamy, chicken-infused sauce and tender egg noodles, so every bite is a table-slapping level of hearty and delicious. Speedy, tasty, and delightfully simple, Swiss Chicken Casserole solves the question of what's for dinner, whether it's a weekday, weekend, or special occasion.
Ingredients• 5 1/2 cups egg noodles, uncooked • 3 tablespoons olive oil • 3 shallots, chopped • 3 small cloves garlic, minced • 1/3 cup all-purpose flour • 2 cups chicken broth • 3/4 cup milk, not skim • 1 1/2 teaspoons dried thyme • 3/4 teaspoon lemon zest, grated • 1/2 teaspoon salt • 1/4 teaspoon ground nutmeg • 1/4 teaspoon pepper • 5 cups rotisserie chicken, cooked and cubed • 1 1/2 cups frozen peas • 2 cups Swiss cheese, shredded • 3/4 cup dry bread crumbs • 2 tablespoons butter, melted
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
Cook the egg noodles according to package directions, about 10 minutes. Drain the noodles after cooking. Set aside.
In a large skillet on the stove-top, heat the olive oil over medium heat.
Add the shallots and garlic to the skillet, stirring while cooking for 45 seconds.
Add the flour, stirring while cooking until the raw flour smell dissipates, about 1 minute.
Add the broth, milk, thyme, lemon zest, salt, nutmeg, and pepper.
Stir in the chicken and peas, cooking until heated through.
Stir in the noodles and Swiss cheese.
Pour the mixture into the prepared baking dish.
In a small bowl, mix the bread crumbs and melted butter.
Top the casserole with the butter-saturated breadcrumbs.
Bake until the top is browned, about 8-10 minutes.