• 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.
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