Chicken, Mushroom, and Corn Tetrazzini

Instructions

Preheat the oven to 350°F (175°C) with a rack placed in the center of the oven. Lightly butter a 9- by 13-inch (23- by 33-cm) baking dish.

Heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes.

Stir in the mushrooms, corn, peas, thyme, and bay leaves and season with a pinch each of salt and pepper. Cook until the mushrooms are cooked down and wilted, 5 to 6 minutes more. Scoop the mixture into a bowl, and remove the bay leaves.

Add the butter to the skillet and let it melt. When melted, slowly whisk in the flour. When the mixture is smooth, whisk in the warm chicken stock and the milk and let it simmer, whisking constantly, until the sauce is slightly thickened and smooth, 2 to 3 minutes.

Stir in the vegetables and shredded chicken and gently fold in the cooked noodles. Season with salt and pepper to taste.

Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle with the bread crumbs and cheese. TESTER TIP: If using a Dutch oven, or an oven-proof skillet, skip the baking dish and bake directly in your Dutch oven or skillet.

Bake until the casserole is bubbling and the top is golden brown, 25 to 35 minutes. Serve immediately.

Mains