2 tablespoons butter
3 tablespoons flour
3/4 cup milk
1 cup low sodium chicken broth
2 teaspoons cooking sherry
1 tablespoon dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 cup swiss cheese
1 cup monterey jack cheese, divided
2 cups cooked chicken (use rotisserie or chicken breasts)
3 oz. deli ham, cut into 1″ pieces
3 cups uncooked broad egg noodles
2 tablespoons melted butter
1/2 cup Panko breadcrumbs
1.Preheat oven to 350 degrees.
2.Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk. Return to heat and stir while whisking until thick and bubbly. Add in sherry, dijon, Worcestershire, thyme and pepper. Stir in swiss cheese.
3.Meanwhile, cook egg noodles al dente according to package directions. Do not overcook, you don’t want them mushy. Combine egg noodles, chicken, ham, 1/2 cup of monterey jack cheese and sauce. Pour into a 9×13 pan or large casserole dish.
4.Combine melted butter, Panko bread crumbs and remaining 1/2 cup of cheese. Sprinkle over top of casserole.
5.Bake uncovered for 35 minutes. Serve immediately
Source : allrecipes,com