Prep time: 15-20 minutes

Bake time: 60 minutes

Materials:

• 1 lb. egg noodles
• 1 shallot chopped
• 3 garlic cloves minced
• 2 cups shredded chicken (I used rotisserie chicken)
• 1 1/2 cups chicken stock
• 3/4 cup heavy cream
• 1 tbsp. oregano
• 1 tbsp. paprika
• 1 tsp parsley
• Salt and pepper to taste
• 1 cup sharp cheddar cheese (additional 1/2 cup needed for topping)
• 1 cup panko
• 2 tbsp. neutral oil
• 4 tbsp. unsalted butter

Process:

1. Preheat the oven to 375 degrees F and grease a rectangular casserole dish (this was the measurement of mine, 2.5″H x 15.56″W x 9.75″L) with some neutral oil.
2. Into the casserole dish add the noodles, shallot, garlic, chicken, chicken stock, heavy cream, oregano, paprika, parsley, salt, pepper and 1 cup of sharp cheddar cheese. Mix well to combine.
3. Cover with aluminum foil and bake for 40-45 minutes.
4. In a small mixing bowl combine the panko and remaining 1/2 cup of cheddar cheese.
5. Top the casserole with the panko/ cheese mixture and place a few pieces of butter over the top.
6. Leave uncovered and place back into the over for an additional 15 minutes.
7. Let rest for a few minutes, plate and ENJOY!