https://www.copymethat.com/r/u352xgz4z/chicken-noodle-hotdish/
122251811
sx0AolC
u352xgz4z
2024-05-06 19:23:39
Chicken Noodle Hotdish
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Servings: 6 to 8
Servings: 6 to 8
Ingredients
- Kosher salt and freshly ground black pepper
- note: 8 ounces (226 grams) wide egg noodles - I used both wide and extra wide
- 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)
- note: 1 pound sweet Italian sausage (I added this)
- note: ½ cup (60 grams) frozen peas (did not use)
- note: ¼ cup (10 grams) chopped fresh Italian flat-leaf parsley, plus more for garnish (did not use)
- note: 2 tablespoons (6 grams) chopped fresh dill, plus more for garnish (did not use)
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice
- Parmesan cheese
Steps
- 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.
- Crumble and brown the sausage in a hot skillet.
- 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, sausage, 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 Parmesan cheese and 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.