Chicken Casserole Express

Directions

1. 1
   Place a large pot of salted water over high heat and bring to a boil.
2. 2
   Place a large skillet over medium-high heat with EVOO and butter.
3. 3
   Add the mushrooms to the pan and cook until golden brown, 6-7 min.
4. 4
   Add the onions and cook until tender, 5-6 minute Sprinkle the flour into the pan, stir it into the veggies and cook about 30 sec.
5. 5
   Slowly whisk the chicken stock, milk and dijon mustard into the pan, letting each liquid thicken up before adding the next.
6. 6
   Season with salt and pepper, and cook another minute until it has thickened up.
7. 7
   With the veggies cooked and the sauce working, drop the egg noodles into the pot with the salted water and cook them to al dente according to package directions.
8. 8
   While the noodles are cooking, finish off the sauce by tossing in the tarragon and chicken.
9. 9
   Give everything a good stir and simmer over medium heat until the chicken is warmed through, about 3-4 minute.
10. 10
    Once the noodles are cooked, drain and toss them back into the pot they cooked inches Toss in the sauce and veggies over the noodles and give everything a good stir to combine.
11. 11
    Top with bread crumbs.