Molly turns up the coziness of chicken noodle soup by transforming it into a delicious and comforting hotdish!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Chicken Noodle Hotdish
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr (includes sitting time)
Active: 30 min
Yield: 6 to 8 servings
Ingredients
Kosher salt and freshly ground black pepper
8 ounces (226 grams) wide egg noodles
1 1/2 cups crumbled butter crackers (such as Ritz, about 30 crackers (96 grams))
2 tablespoons (28 grams) melted unsalted butter, plus 4 tablespoons (56 grams) unsalted butter
2 medium carrots, chopped
2 stalks celery, chopped
2 medium leeks, halved and sliced, white and light green parts only
2 cloves garlic, finely chopped
2 teaspoons fresh thyme leaves
1/4 cup (33 grams) all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3 cups (720 grams) low-sodium chicken broth
1 cup (240 grams) heavy cream
4 cups skinless shredded rotisserie chicken meat (from about a 2 1/4-pound rotisserie chicken)
1/2 cup (60 grams) frozen peas
1/4 cup (10 grams) chopped fresh Italian flat-leaf parsley, plus more for garnish
2 tablespoons (6 grams) chopped fresh dill, plus more for garnish
1 teaspoon lemon zest plus 1 tablespoon lemon juice
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.
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Molly Yeh’s Chicken Noodle Hotdish | Girl Meets Farm | Food Network
