Chicken, Spinach, and Noodle Casserole

INGREDIENTS

1. 6tablespoons unsalted butter
2. 1/4cup all-purpose flour
3. 4cups whole milk
4. 1cup sour cream
5. kosher salt and black pepper
6. 12ounces egg noodles
7. 4slices sandwich bread
8. 2cups shredded cooked chicken or rotisserie chicken
9. 5ounces baby spinach, chopped
10. 2teaspoons dried thyme

DIRECTIONS

1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). 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. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.
3. Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart 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, 8 to 10 minutes. Let cool for 5 minutes before serving.

 Source: realsimple.com