This marry me chicken noodle casserole turns leftover chicken into a delicious family-friendly dish: chicken and noodles in a creamy sauce with punchy sun-dried tomatoes, garlic, and fresh thyme are topped with crunchy breadcrumbs and Parmesan cheese.
6 ounces wide egg noodles
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup finely chopped shallots
1 tablespoon minced garlic
1 pinch red pepper flakes, or to taste
1 tablespoon minced fresh thyme
1/4 cup all-purpose flour
1 (14.5 ounce) can low sodium chicken broth
3/4 cup whole milk
1/2 cup heavy cream
1/2 teaspoon chicken bouillon granules
2/3 cup oil-packed sun-dried tomatoes, drained and chopped
salt and freshly ground black pepper to taste
2 1/2 cups chopped cooked chicken
3/4 cup freshly grated Parmesan cheese, divided
1/2 cup panko breadcrumbs
fresh basil sprigs for garnish (optional)
Preheat the oven to 350 degrees F (180 degrees C). Grease a 2-quart baking dish.
Bring a large pot of water to a boil and cook noodles for 1 or 2 minutes less than the package recommends for al dente. Drain, rinse with cold water, drain again, and set aside.
Heat olive oil and butter in a large nonstick skillet over medium heat. When butter stops sizzling, add shallots and cook, stirring, until softened, about 2 minutes. Add garlic, red pepper flakes, and thyme and cook just until garlic is fragrant, 30 seconds to 1 minute.
Stir in flour and cook, stirring, until flour bubbles, about 2 minutes. Add chicken broth, milk, cream, chicken bouillon granules, and tomatoes. Season to taste with salt and pepper. Cook, stirring, until thickened, 4 to 5 minutes.
Add cooked chicken, noodles, and 1/2 cup grated Parmesan cheese. Stir well, and pour into prepared pan.
Combine remaining Parmesan cheese with panko breadcrumbs and sprinkle evenly over the casserole.
Bake in the center of the preheated oven until bubbly and lightly browned, about 30 minutes. Allow casserole to cool for 5 to 10 minutes, garnish with fresh basil, and serve warm.
