Chicken Noodle Casserole

Preheat the oven to 375°F. Brush or spray a 4-quart (9x13-inch) shallow baking dish with oil.

In a wide, deep saucepan, place the chicken breasts skin side down, and add the peppercorns, 1/2 teaspoon salt, bay leaf, and 1 parsley sprig. Pour the stock over the chicken. Bring to a simmer, uncovered, over medium-high heat. Adjust the heat to maintain a low simmer, and cook the chicken for 15 to 18 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. Transfer the chicken to a plate to cool. When cool, shred the chicken into bite-size pieces. Discard the skin and bones.

Fill a large pot with water, add the remaining 3 teaspoons of salt and bring it to a boil. Add the noodles and cook for 2 minutes fewer than the package directions indicate. Drain the pasta and return it to the pot.

In a small bowl, stir the softened butter and flour together until well combined.

Pour the stock through a fine mesh strainer into a bowl. Measure 3 cups of stock and return it back to the saucepan. Add the onion, celery, and pepper to the saucepan with the stock, and bring the stock to a simmer over medium heat. Cook for 5 minutes or until the vegetables soften. Whisk in the beurre manie until the clumps melt into the stock and the stock thickens slightly. Bring the sauce to a boil while whisking constantly for about 2 minutes. Whisk in the milk and sour cream. Taste and add more salt and pepper, if you like.

Pour the sauce over the noodles and stir to coat. Add the shredded chicken and drained pimentos. Transfer to the baking dish and top with the grated cheese.

Bake for 20 to 25 minutes, or until the sauce bubbles and the cheese melts. If you like a slightly crunchy top, run the casserole under the broiler for 3 to 5 minutes, or until the cheese is golden. If desired, chop the remaining sprig of parsley and sprinkle it over the top.