Chicken, Spinach and Mushroom Casserole

I love casseroles. Not only are they easy but they're also very comforting as the weather gets colder.


This one was really good. Just look at this crispy breadcrumb topping:



Chicken, Spinach and Mushroom Casserole
Adapted from Savory Safari

1/2 pound egg noodles
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 large onion, diced
10 oz. mushrooms
Salt and pepper
2 teaspoons dried thyme
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
1 box frozen spinach, defrosted and wrung dry
4 strips bacon, cooked and chopped
2 cups poached chicken (1 lb chicken breasts), shredded
4 slices fresh bread
2 tablespoons butter, melted
1 cup grated Pecorino cheese


Cook egg noodles until just tender, leaving some bite. Drain and toss with olive oil to keep them from sticking together. Preheat oven to 400 degrees.

Heat olive oil and butter in a large skillet over medium-high heat. Add onion and cook until soft, about 10 minutes. Add mushrooms and cook until liquid has evaporated. Season with salt and pepper to taste, then add in thyme and white wine and cook until nearly evaporated. Add chicken broth, bring to a simmer, and reduce slightly.

Turn heat to low and whisk in cream. Slowly return sauce to a low simmer and reduce again slightly. Add spinach to the sauce and warm through. Remove from heat and stir in bacon, chicken and noodles. Turn the mixture into a greased 2 1/2-qt casserole dish.

Tear bread into pieces and pulse in food processor until coarsely chopped. Add in melted butter and pulse to combine. Toss with cheese in a small bowl, and top the casserole with the mixture. Bake uncovered for 20 minutes, or until heated through and breadcrumbs are brown.