Chicken, Spinach, and Noodle Casserole

Chicken, Spinach, and Noodle Casserole
Jonny Valiant
Serves 8
preparation
20
minutes
cooking
40
minutes

Ingredients

6
tablespoons
unsalted butter
1/4
cup
all-purpose flour
4
cups
whole milk
1
cup
sour cream
kosher salt and black pepper
12
ounces
egg noodles
4
slices sandwich bread
2
cups
shredded cooked chicken or rotisserie chicken
5
ounces
baby spinach, chopped
2
teaspoons
dried thyme

Directions

  1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.
  3. Add the milk mixture, chicken, spinach, 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 the bread crumbs, and drizzle with the melted butter.
  4. Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.

 

Dawn Perry
February 2012

Nutritional Information

  • Per Serving
  • Calories 474
  • Fat 23 g
  • Sat Fat 12 g
  • Cholesterol 166 mg
  • Sodium 427 mg
  • Protein 22 g
  • Carbohydrate 44 g
  • Sugar 7 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 213 mg
What does this mean? See Nutrition 101.