Ingredients

The following ingredients have 4 Servings
  • 8 ounces egg noodles
  • 4 cups chicken broth
  • 2 cups water
  • 2 tbsp olive oil
  • 3 tbsp butter (divided)
  • 1 sweet onion (chopped)
  • 16 oz button mushrooms (stemmed and chopped)
  • 1 rotisserie chicken (shredded)
  • 1 cup Marsala wine
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/3 cup sour cream
  • 1/3 cup Panko bread crumbs
  • 1/4 cup parsley (chopped)

Instruction

  • Preheat oven to 375 degrees. Butter a casserole dish and set aside.
  • Bring the chicken stock and water to a boil. Reduce to simmer, add egg noodles, and cook according to package directions until tender. Drain most of liquid (leave about 1/2 cup in with the noodles). Cover and set aside.
  • In a large, non-stick skillet over medium-high heat, add the olive oil and 2 tablespoons of butter to melt.
  • Add the onions and mushrooms and cook until browned, about 8-10 minutes. Add the chicken, salt and pepper and stir to combine.
  • Add the Marsala wine and allow to simmer for 5 minutes.
  • Whisk together the cornstarch and one tablespoon of water and stir into the chicken Marsala mixture.
  • Add the chicken Marsala mixture to the cooked noodles.
  • Add the sour cream and stir until completely combined.
  • Spread the casserole evenly into the dish.
  • Microwave the remaining tablespoon of butter. Stir the melted butter into the Panko bread crumbs. Add the parsley and stir to combine.
  • Top the casserole with bread crumb mixture. Bake the casserole for 20 minutes. Serve immediately.