- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 506
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 33 g
- Cholesterol
- 144 mg
- Sodium
- 826 mg
This is Molly’s combination of two of her daughter’s favorite foods, chicken noodle soup and hotdish! She describes it as basically tuna noodle casserole but instead of using fish in a can she’s using succulent chicken, and all of chicken’s flavor friends are coming to the party too…like lemon, cream, and a whole lotta dill.
- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 506
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 33 g
- Cholesterol
- 144 mg
- Sodium
- 826 mg
Ingredients
Directions
- Place an oven rack in the middle position. Preheat the oven to 375 degrees F.
- Bring a pot of water to a boil over high heat. Season the water with salt and then add the egg noodles. Cook the noodles for 2 to 3 minutes short of the package instructions. Drain in a colander and set aside. Wipe the pot dry and return to the stovetop.
- Put the crumbled crackers in a medium bowl. Drizzle with the 2 tablespoons of melted butter and toss to coat the crackers in the butter. Set aside.
- Melt the remaining 4 tablespoons of butter in a large Dutch oven over medium heat. Add the carrots, celery and leeks. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the garlic. Stir in the thyme and sprinkle with the flour. Stir to coat the vegetables in the flour and toast for 1 to 2 minutes to remove the raw flour taste. Add the nutmeg and cook for 30 seconds to 1 minute until fragrant. Deglaze the pan with the white wine. Bring to a boil and reduce to a simmer, scraping the bottom of the pot with a wooden spoon to incorporate any flavorful brown bits. Simmer for 5 minutes. Add the chicken broth and heavy cream, stirring to fully incorporate. Bring back to a boil, reduce to a simmer and season with kosher salt and several grinds of black pepper. Simmer until slightly thickened, 3 to 4 minutes. Stir in the chicken, noodles and peas. Return to a simmer for a minute to combine the flavors and then remove from the heat. Stir in the parsley, dill, lemon zest and juice. Taste and season with salt and pepper, if needed.
- Transfer the mixture into a 9-by-13-inch baking dish.
- Sprinkle with the buttered cracker crumbs. Bake until the crumbs are golden and crispy and the edges of the casserole are bubbly, about 25 minutes. Let the casserole sit for 5 minutes before serving. Garnish with parsley and dill. Serve hot.
- Leftover casserole will keep for up to 3 days, covered, in the fridge.
Looking for Something Else?
Related Pages
- Chicken Noodle Casserole Recipe
- Chicken Pot Hotdish Recipe
- Chicken Shawarma Tacos Recipe
- Spinach and Artichoke Chicken Casseroles Recipe
- Chicken Alfredo Lasagna Recipe
- Chicken and Dumpling Soup Recipe
- Chicken Caesar Wraps with Crispy Cheese Recipe
- Chicken and Everything Bagel Biscuits Hotdish...
- Chicken Parm Caesar Salad Recipe