What's for Dinner Tonight? - Chicken Noodle Casserole with Artichokes

From the Food Network Kitchen this is a great weeknight meal. The blending of the artichokes and cheeses makes for amazing flavor. From prep to table in less than one hour, you have a delicious meal for your family. All you need to do is add a side salad.

Chicken Noodle Casserole with Artichokes

Kosher salt

8 ounces egg noodles

Cooking spray

1 1/3 cups whole milk

1 5.2-ounce package garlic-and-herb cheese (such as Boursin)

1/2 cup sour cream

1 large egg

Freshly ground pepper

4 ounces shredded Monterey Jack cheese

2 cups shredded rotisserie chicken

1/2 cup chopped fresh parsley

1 12-ounce jar marinated artichoke hearts, drained and roughly chopped

1 10-ounce bag frozen peas, thawed

1/4 cup crushed butter crackers (such as Ritz; 6 to 8 crackers)

1. Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
2. In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
3. Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.