Rating: 3 stars
434 Ratings
  • 5 star values: 49
  • 4 star values: 88
  • 3 star values: 144
  • 2 star values: 106
  • 1 star values: 47

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Credit: Jonny Valiant

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

474 calories; fat 23g; saturated fat 12g; cholesterol 166mg; sodium 427mg; protein 22g; carbohydrates 44g; sugars 7g; fiber 3g; iron 3mg; calcium 213mg.
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