Chicken Noodle Hotdish

foodnetwork.com

Judy's good eats!

Kosher salt and freshly ground black pepper

8 ounces (226 grams) wide egg noodles

1 ½ 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

¼ cup (33 grams) all-purpose flour

½ teaspoon freshly grated nutmeg

½ 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 ¼-pound rotisserie chicken)

½ cup (60 grams) frozen peas

¼ 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 at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer