Chicken, spinach, and mushroom casserole

Ingredients

• 1/2 pound egg noodles your choice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1/3 cup finely sliced prosciutto or crumbled bacon or pancetta
• About 2 cups diced rotisserie or leftover roasted chicken 10 oz. mushrooms
• 1/2 large onion, diced
• 3 large handfuls of fresh baby spinach
• 2 teaspoons dried thyme
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup grated Asiago cheese
• 2/3 cup bread crumbs
• Salt and pepper

Directions

1. Cook egg noodles until just tender, leaving some bite since they will continue cooking in the oven. Drain and toss with a little olive oil to keep them from sticking together.
2. Preheat oven to 400 degrees.
3. Heat olive oil and butter in a large skillet (with high sides since liquid will be added) over medium-high heat until oil shimmers. Sauté mushrooms until golden brown and liquid has evaporated, about 10 minutes. Sprinkle with salt and pepper to taste, and the thyme, and toss to mix.
4. Add white wine and cook until nearly evaporated.
5. Add chicken broth, bring to a simmer, and reduce slightly.
6. Turn heat to low and whisk in cream. Slowly return sauce to a low simmer and reduce again slightly. The sauce should be thick enough to coat the noodles, but still very liquid since it will thicken more in the oven.
7. Add spinach to the sauce and cook until just wilted.
8. Remove from heat and stir in chicken and noodles.
9. Turn the mixture into a greased casserole dish.Combine cheese and breadcrumbs in a small bowl, and top the casserole with the mixture.
10. Combine cheese and breadcrumbs in a small bowl, and top the casserole with the mixture.
11. Bake uncovered for 20 minutes, or until heated through and cheese is melted. If the top starts to become too brown, you can cover it for the last few minutes. I had no problems leaving my uncovered for 20 minutes, though.