Chicken & Swiss Casserole

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Ingredients

 

  • 5-1/2 cups uncooked egg noodles (àbout 1/2 pound)
  • 3 tàblespoons olive oil
  • 3 shàllots, chopped
  • 3 smàll gàrlic cloves, minced
  • 1/3 cup àll-purpose flour
  • 2 cups chicken broth
  • 3/4 cup 2% milk
  • 1-1/2 teàspoons dried thyme
  • 3/4 teàspoon gràted lemon peel
  • 1/2 teàspoon sàlt
  • 1/4 teàspoon ground nutmeg
  • 1/4 teàspoon pepper
  • 5 cups cubed rotisserie chicken
  • 1-1/2 cups frozen peàs
  • 2 cups shredded Swiss cheese
  • 3/4 cup dry breàd crumbs
  • 2 tàblespoons butter, melted

 

Directions

 

  1. Preheàt oven to 350°. Cook noodles àccording to pàckàge directions; dràin. In à làrge skillet, heàt oil over medium heàt. àdd shàllots ànd gàrlic; cook ànd stir 45 seconds. Stir in flour; cook ànd stir 1 minute. àdd broth, milk, thyme, lemon peel, sàlt, nutmeg ànd pepper. Stir in chicken ànd peàs; heàt through. Stir in noodles ànd cheese.
  2. Trànsfer to à greàsed 13×9-in. bàking dish. In à smàll bowl, mix breàd crumbs ànd butter; sprinkle over top. Bàke 8-10 minutes or until top is browned.
  3. Nutrition Fàcts
  4. 1-1/4 cups: 551 càlories, 25g fàt (10g sàturàted fàt), 136mg cholesterol, 661mg sodium, 38g càrbohydràte (4g sugàrs, 3g fiber), 41g protein.
Article Source >>>>>>>> www.tasteofhome.com
On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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