Ingredients

5 1/2  cups uncooked egg noodles

3  tablespoons olive oil

1/3  cup chopped onions

2  teaspoons minced garlic

1/3  cup flour

2 1/3  cups chicken broth

3/4  cup milk

1 1/2 teaspoon dried thyme

3/4  teaspoon grated lemon zest

1  teaspoon salt

1/4  teaspoon nutmeg

1/2  teaspoon black pepper

6  cups cooked chicken, cubed

1 1/2  cups frozen peas

2 1/2  cups shredded Swiss cheese

1  cup dry bread crumbs

3  tablespoons butter, melted

Instructions

Preheat the oven to 350 degrees.

Cook noodles according to package directions, about 7-8 minutes. Drain and put in a large bowl.

Grease a 9x13 inch casserole dish.

In a skillet add olive oil and onions, cook until tender then add garlic and cook for a few seconds. Stir in the flour and cook for a minute. Add broth, milk, thyme, lemon zest, salt, black pepper and nutmeg. After it comes to a boil add chicken and peas. Let it boil again and stir in the noodles and cheese. 

 Pour into the greased baking dish.

In a small bowl combine the breadcrumbs and butter, mix well coating the breadcrumbs. Sprinkle this on top of the casserole. Bake for 8-10 minutes or until the top is browned.

TIP

You can use rotisserie chicken or canned chicken.