Serves 8
Prep time: 20m
Total Time: 40m

Ingredients
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 cup sour cream
kosher salt and black pepper
12 ounces egg noodles
1/2 cup bread crumbs
2 cups shredded cooked chicken or rotisserie chicken
5 ounces baby spinach, chopped

Directions

1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour. Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.

2. Meanwhile, cook the noodles according to the package directions; drain and return them to the pot.

3. Add the milk mixture, chicken, and spinach, to the noodles and toss to combine. Transfer to a 9-by-13-inch baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter.

4. Bake until the bread crumbs are golden and the filling is bubbling, around 8 minutes. Let cool for 5 minutes before serving.