Ingredients
- 6 tablespoons unsalted butter, plus much more for greasing dish
- Kosher salt
- 12 ounces extra-wide egg noodles
- 10 ounces white-colored mushrooms, halved or quartered
- Freshly ground pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups frozen gem onions, thawed
- 1 medium carrot, halved lengthwise and sliced thinly across
- 1 large stalk celery, sliced thinly
- 2 sprigs fresh thyme
- 1/2 cup dry white-colored wine or vermouth
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken, skin and bones discarded
- two tablespoons chopped parsley
- 1 cup shredded Gouda (about 4 ounces)
Directions
Preheat the oven to 375 levels F. Butter a 3-quart casserole dish .
Bring a sizable pot of generously salted water to some boil. Add some egg noodles and prepare until al dente. about 4 minutes. Strain.
Meanwhile, heat two tablespoons from the butter inside a large Nederlander oven or pot over medium-high temperature. Add some mushrooms and prepare, stirring from time to time, until browned throughout, about 3 minutes. Season with 1/2 teaspoon salt along with a couple of grinds of pepper. Transfer to some normal size bowl and hang aside.
Lower heat to medium and melt the rest of the 4 tablespoons butter within the Nederlander oven. Whisk within the flour to create a loose paste. Stir within the onions, carrots, celery and thyme and season with 1/2 teaspoon salt along with a couple of grinds of pepper. Prepare for five minutes to melt, adding your wine. Whisk for thirty seconds, adding the chicken broth and high cream. Provide a boil, reduce heat and simmer for ten minutes. Take away the thyme sprigs fold within the noodles, mushrooms, chicken and parsley and season with pepper and salt. Transfer towards the buttered casserole dish and top using the Gouda.
Bake until bubbly and brown on the top, 40 to forty-five minutes.
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