Ingredients:

  • 3 cups (680g) cooked chicken breast, shredded or cubed
  • 2 cups (480ml) whole milk
  • 4 tbsp (56g) unsalted butter
  • 3 tbsp (24g) all-purpose flour
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 1/2 cup (50g) Parmesan cheese, finely grated
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) onion powder
  • 1/2 tsp (3g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 3 cups (450g) cooked egg noodles
  • 1 cup (115g) sharp cheddar cheese, grated
  • 1/2 cup (60g) Panko breadcrumbs
  • 2 tbsp (28g) melted butter

Instructions:

  1. Melt 4 tbsp (56g) of butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and looks pale gold.
  2. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  3. Remove from heat. Stir in 2 cups (225g) of cheddar and the Parmesan until completely melted and smooth. Fold in the garlic powder, onion powder, and smoked paprika.
  4. In a large mixing bowl, fold together the cooked chicken, cooked noodles, and the prepared cheese sauce.
  5. Add salt and pepper to taste, ensuring the flavors are balanced.
  6. Spread the mixture evenly into a 9x13 inch baking dish, smoothing the top with a spatula.
  7. In a small bowl, mix Panko breadcrumbs with 2 tbsp (28g) melted butter.
  8. Sprinkle the remaining 1 cup (115g) of cheddar over the casserole, then top with the buttered breadcrumbs.
  9. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the edges are bubbling and the top has reached a mahogany-colored crisp.