A delightful twist on a classic baked chicken casserole, featuring a creamy sauce and a crispy topping.
Preheat your oven to 350°F.
Ensure the oven is fully preheated to achieve even cooking.
In a saucepan over medium heat, melt the butter.
Use unsalted butter to control the saltiness of the dish.
Whisk in the flour and cook for about 3 minutes, stirring constantly.
Cooking the flour removes the raw taste and creates a smooth base for the sauce.
Gradually add the chicken broth and milk, whisking continuously until smooth.
Adding the liquids slowly prevents lumps from forming.
Simmer the mixture until it thickens, about 10 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
Stir in the lemon juice, salt, pepper, and nutmeg.
Adjust the seasoning to taste for a balanced flavor.
Combine the cooked noodles with half of the sauce in a mixing bowl.
Ensure the noodles are evenly coated with the sauce.
Spread the noodle mixture in a buttered casserole dish.
Butter the dish to prevent sticking and enhance flavor.
Layer the shredded chicken over the noodles.
Distribute the chicken evenly for consistent bites.
Pour the remaining sauce over the chicken.
Spread the sauce evenly to cover all the chicken.
Combine the Parmesan cheese and paprika, then sprinkle over the casserole.
The topping adds a flavorful and crispy finish.
Bake in the oven until bubbling and golden brown, about 30 minutes.
Check the casserole halfway through to ensure even browning.
Let the casserole cool slightly before serving.
Allowing it to cool helps the flavors settle and makes serving easier.
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