It’s that time of year when most everyone is getting ready for Thanksgiving and I must admit, it’s my favorite of the BIG holidays. I’ve been in recipe testing mode over the past week and one of the questions that always comes up the day or two after the big meal is – “what can you make with leftover turkey?” Well, with this casserole, I think I’ve found a hit! I did a test run with chicken last night and the family loved it. It’s going to be just as good with turkey with maybe a little cranberry sauce on the side. Make sure you keep it handy when you are staring at the leftovers that are crammed in your fridge….
Creamy Chicken Casserole
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk
1 cup sour cream
12 ounces egg noodles – about 3/4 of regular bag
1 1/2 cups of fresh bread crumbs – 4 to 5 slices
2 – 3 cups shredded cooked chicken or rotisserie chicken
salt & black pepper
2 teaspoons dried thyme
1/2 teaspoon onion powder
- Heat oven to 400° F.
- Melt 4 tablespoons of the
butter in a large saucepan over medium heat. Add the flour and cook, stirring 1 to 2 minutes until mixture is golden
- Slowly whisk in
the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5
- Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼
- While sauce is cooling, cook noodles according to the
package directions; drain and return them to the pot.
- Melt the remaining 2 tablespoons of butter
in a microwave-safe bowl.
- Add the milk mixture, chicken and thyme
to the noodles and toss to combine.
- Transfer to a 9-by-13-inch or some other
3-quart baking dish, sprinkle with bread crumbs, and drizzle with the
- Bake until the bread crumbs are golden and casserole is bubbling, 8 to 10 minutes
- Let cool for 5 minutes before serving.