The sauce is a simple roux of butter, flour and milk with sharp white cheddar melted in, which keeps it creamy and pale yellow rather than orange.
Diced pimentos are the small red pieces through the noodles, and a layer of panko tossed in melted butter bakes into the golden crust.
Why This Recipe Works
- Cooking the noodles just shy of al dente leaves room for them to soften in the sauce without going mushy in the oven.
- A butter-and-flour base lets the cheddar melt into a stable sauce that coats the noodles.
- Starting with cooked shredded chicken means the bake only has to heat everything through to 165°F.
- Tossing the panko in melted butter before scattering it is what turns it evenly golden.
Ingredient Notes
- Cooked shredded chicken
- Three cups, fully cooked before it goes in.
- Sharp white cheddar
- A cup and a half melted into the sauce, which is why it stays pale.
- Diced pimentos
- A third of a cup, drained well so they do not water down the sauce.
Noodles, Sauce, Crumb
Four steps fall into three jobs.
Stage 1 of 3
Noodles
Steps 1–1 of 4
Egg noodles cooked a little short of al dente while the oven heats and the 2-quart dish is greased.
- Oven to 375°F, noodles cooked just shy of al denteHeat the oven to 375°F and grease a 2-quart baking dish. Cook the noodles until just shy of al dente and drain.
Stage 2 of 3
Sauce and filling
Steps 2–3 of 4
A butter-flour-milk sauce with white cheddar melted in, then the chicken, pimentos, garlic powder and noodles folded through.
- Roux, milk and white cheddarMelt 2 tbsp butter, whisk in the flour, then add the milk gradually. Simmer until lightly thickened and melt in the cheddar.
- Chicken, pimentos and noodles folded inFold in the chicken, pimentos, garlic powder and noodles and transfer everything to the baking dish.
Stage 3 of 3
Crumb and bake
Steps 4–4 of 4
Panko tossed with melted butter goes on top, and the casserole bakes until golden, bubbling and 165°F in the middle.
- Buttered panko, baked to 165°F, parsleyMix the panko with the melted butter, scatter it over the casserole and bake 20 to 25 minutes, until bubbling with a golden crumb and 165°F in the centre. Finish with parsley.
How to Make It
Oven to 375°F, noodles cooked just shy of al dente
Heat the oven to 375°F and grease a 2-quart baking dish. Cook the noodles until just shy of al dente and drain.
Roux, milk and white cheddar
Melt 2 tbsp butter, whisk in the flour, then add the milk gradually. Simmer until lightly thickened and melt in the cheddar.
Chicken, pimentos and noodles folded in
Fold in the chicken, pimentos, garlic powder and noodles and transfer everything to the baking dish.
Buttered panko, baked to 165°F, parsley
Mix the panko with the melted butter, scatter it over the casserole and bake 20 to 25 minutes, until bubbling with a golden crumb and 165°F in the centre. Finish with parsley.
Success Tips
- Add the milk a little at a time and whisk after each pour to keep the roux lump-free.
- Take the sauce off the heat before stirring in the cheddar.
- Spread the buttered panko right to the edges so the whole top browns.
Serving Ideas
Scoop portions straight from the dish so each serving has noodles, chicken and some of the golden crumb, with parsley over the top.
Frequently Asked Questions
What are the red pieces?
Drained diced pimentos, folded in with the chicken.
How hot does the casserole need to get?
The centre should read 165°F on an instant-read thermometer before you take it out.
Is there broccoli in it?
No. The only vegetable here is the pimento.
