Ingredients
5-1/2 cups uncooked egg noodles (about 1/2 pound)3 tablespoons olive oil3 shallots, chopped3 small garlic cloves, minced1/3 cup all-purpose flour2 cups chicken broth3/4 cup 2% milk1-1/2 teaspoons dried thyme3/4 teaspoon grated lemon zest1/2 teaspoon salt1/4 teaspoon ground nutmeg 1/4 teaspoon pepper5 cups cubed rotisserie chicken1-1/2 cups frozen peas2 cups shredded Swiss cheese 3/4 cup dry bread crumbs2 tablespoons butter, melted
Preparation
Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds. Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese.
Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.
