Chicken Divan and Egg Noodle Bake

This chicken pasta bake is perfect for the fall.



Ingredients

* For the sauce:
* 1 tablespoon Extra Virgin Olive Oil
* 2 tablespoons butter, plus additional to coat dish
* 12 button mushrooms, wiped clean and chopped
* 2 tablespoons flour
* 1 cup chicken stock
* 1 cup whole milk or cream
* 1/8 teaspoon nutmeg, freshly grated or ground
* Salt and pepper
* 1 pound broccoli florets
* 1 pound extra wide egg noodles
* 2 tablespoons Extra Virgin Olive Oil
* 1 shallot, thinly sliced
* 1 pound chicken tenders, diced
* 1 tablespoon fresh thyme, about 4 sprigs, finely chopped
* 1/3 cup dry white wine, eyeball it or chicken stock
* 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
* 3 tablespoons chives, 12 to 15 blades, chopped

Yields: 4 servings

Preparation:

Bring a large pot of water to a boil. Preheat a broiler.

Make the mushroom sauce: Heat a medium-size saucepot over medium heat. Add olive oil and the butter. When butter melts, add mushrooms and cook 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock, bring up to a bubble then stir in the milk or cream. Reduce heat to low and gently simmer. Season sauce with nutmeg, salt and pepper.

When the water is boiling, add some salt and the broccoli florets. Cook for 5 minutes, then sift out and reserve (don’t drain the water). Drop the egg noodles into the same boiling water and cook to al dente (not all the way done) according to package directions. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat.

To prepare the casserole, heat a nonstick skillet over medium-high heat with 2 tablespoons of extra virgin olive oil. Add the shallots, cook for 1 minute then add the chicken. Cook until lightly browned all over and firm, 6-7 minutes. Season with the thyme, salt and pepper. Deglaze the pan with the wine or stock, reduce the heat to medium-low and let the liquid cook off.

To assemble, lightly coat a casserole dish with butter. Transfer the cream-of-mushroom noodles to the dish and top with the chicken, then the cooked broccoli and finally the shredded cheese. Place under the broiler until cheese is melted and bubbly, and golden brown at the edges. Garnish with chives and serve with a green salad alongside.

Taken from the Rachel Ray Show 9/30/09