Unfortunately, these photos don't do this dish justice. The next time I make it I'll try for better photos. That aside, this is a great dish eaten the day it's made or as leftovers. This time of the year I just love comfort food.
The chicken can be made ahead of the rest of the recipe by poaching chicken breasts or thighs in a little chicken stock or you can use leftover chicken from one you roasted earlier in the week or a rotisserie chicken.
This recipe is easily halved.
Chicken Noodle Bake
2 T. unsalted butter, melted
1 c. fresh bread crumbs (chop a few pieces of bread, crusts removed, in a food processor)
12 oz. bag of egg noodles (or you can use any large noodle)
6 T. unsalted butter
1/2 small onion, chopped
1 pound white mushrooms, cleaned and sliced thin
1/2 t. dried thyme
1/4 c. all-purpose flour
3 c. chicken broth
1 t. chicken bouillon (or 1 cube)
1 c. sour cream
4 c. cooked chicken, cubed
salt and pepper to taste
Topping: Mix together in a small bowl or food processor the melted butter and bread crumbs. Set aside.
Preheat the oven to 350 degrees Fahrenheit.
Bring 4 quarts of water to a boil in a large pan or dutch oven. Cook pasta until nearly tender. Drain and set aside.
Melt 2 T. butter in either the now clean dutch oven, if you used one, or a saucepan over medium heat. Add the onion and cook until lightly browned, about 5 minutes. Add mushrooms and a pinch of both salt and pepper. Continue to cook 5-7 minutes. Add the thyme and cook until fragrant, about 30 seconds. Add the remaining butter, stirring until melted, and then the flour. Stir the flour until the raw taste is cooked out of it, about 2 minutes.
Gradually whisk in the broth, whisking constantly so the flour does not clump. Add the bouillon, cooking until the broth is slightly thickened and the bouillon is dissolved. Remove from the heat and stir in the chicken and sour cream. Add the noodles, folding them in gently, until completely incorporated. Season with salt and pepper to taste.
Transfer the mixture to a 3-quart baking dish. Top with the reserved bread crumb topping and bake until browned and bubbly, 30 - 40 minutes. Remove from the oven and let sit 5 minutes to cool. Serve.