Name: Chicken Noodle Casserole with Artichokes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces egg noodles; Cooking spray; 1 1/3 cups whole milk; 1 5.2-ounce package garlic-and-herb cheese (such as Boursin); 1/2 cup sour cream; 1 large egg; Freshly ground pepper; 4 ounces shredded Monterey Jack cheese; 2 cups shredded rotisserie chicken; 1/2 cup chopped fresh parsley; 1 12-ounce jar marinated artichoke hearts, drained and roughly chopped; 1 10-ounce bag frozen peas, thawed; 1/4 cup crushed butter crackers (such as Ritz; 6 to 8 crackers)

Directions

Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.

Photograph by Andrew Purcell

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Chicken Noodle Casserole with Artichokes

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