Chicken and Swiss Casserole

5 1/2 cups uncooked egg noodles (about 1/2 lb)

3 Tbsp olive oil

3 shallots, chopped

3 small garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken broth

3/4 cup milk

1 1/2 tsp dried thyme

3/4 tsp grated lemon zest

1/2 tsp salt

1/4 tsp ground mutmeg

1/4 tsp pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas

2 cups shredded Swiss cheese

3/4 cup dry bread crumbs

2 Tbsp butter, melted 

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.  In a large skillet, heat oil over medium heat.  Add shallots and garlic; cook and stir 45 seconds.  Stir in flour; cook and stir 1 minute.  Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper.  Stir in chicken and peas; heat through.  Stir ni noodles and cheese.

2.  Transfer to a greased 13x9 inch baking dish.  In a small bowl, mix bread crumbs and butter; sprinkle over top.  Bake 8-10 minutes or until top is browned.

Serves 8