Chicken Noodle Casserole

Ingredients

• 3 cups uncooked egg noodles
• 5 tablespoons unsalted butter, divided
• 1 large shallot, minced
• 3/4 cup minced cremini mushrooms
• 3 tablespoons all-purpose flour
• 1/2 cup chicken or vegetable broth, plus more if needed
• 1 cup whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 4 cups, loosely packed, cooked shredded chicken breast
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup Panko bread crumbs

Directions

1. Heat your oven to 400F. Bring a large pot of water to a boil, season it generously with salt, and add the egg noodles. Cook them until they’re al dente, or follow the package directions. Drain the noodles and keep them nearby.
2. Set a 10-inch skillet over medium heat and melt 3 tablespoons of the butter, keeping the remaining 2 tablespoons for later. Add the shallots and cook, stirring, until they’re soft and translucent, about 5 minutes. Stir in the minced mushrooms and let them cook until they begin to soften and reduce, 4 to 5 minutes.
3. Scatter the flour over the shallots and mushrooms, then stir until everything is well coated. Let it cook until the flour becomes a thick paste, about 2 minutes.
4. Whisk in the broth slowly, then whisk in the milk. Keep whisking until the sauce is smooth and creamy. Bring it to a simmer and let it thicken, 5 to 7 minutes. You want the sauce creamy but still loose; if it looks too thick, stir in up to 1/2 cup additional broth.
5. In a 3-quart casserole dish, stir together the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses until everything is evenly combined. Smooth the mixture into an even layer.
6. Put the last 2 tablespoons of butter in a small dish and microwave for 20 to 30 seconds, until melted. Stir in the Panko crumbs so they’re coated with butter, then sprinkle them evenly over the casserole.
7. Bake the casserole for 25 to 30 minutes. If the panko starts getting too dark before the casserole is ready, cover it loosely with a sheet of aluminum foil. It’s done when the edges are bubbling.
8. Let it cool briefly before serving. Leftovers will keep in the refrigerator for about a week; reheat them in the microwave or in a low oven.