Ingredients
Scale
- 3 cups cooked chicken, cubed
- 2 cups mushrooms, sliced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan
- 2 cups cooked egg noodles
- 1/2 cup peas, optional
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a skillet over medium heat, sauté onion and garlic until translucent. Add mushrooms and cook until tender.
- In a large bowl, whisk together heavy cream, sour cream, thyme, paprika, salt, and pepper.
- Stir in the chicken, noodles, peas (if using), and half of the cheddar and Parmesan cheeses.
- Spread the mixture in the prepared dish and sprinkle with remaining cheeses.
- Mix breadcrumbs with melted butter and sprinkle on top for a crunchy crust.
- Bake 25-30 minutes until bubbling and the top is golden. Let rest 5 minutes before serving.
Notes
- Swap mushrooms for broccoli or spinach if desired.
- Use rotisserie chicken to save time.
- Make ahead: assemble and refrigerate up to 1 day; bake when ready.
- To make it gluten-free, use gluten-free pasta and breadcrumbs.
- Prep Time: 15 min
- Cook Time: 40 min
- Method: Baked
- Cuisine: American
- Diet: Contains dairy
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
