Molly Yeh's Chicken Noodle Hotdish

Ingredients

• 4 tablespoons Unsalted Butter (divided, melted for sauté and for topping)
• 2 Leeks (white and light green parts only, sliced into rings and broken apart)
• 2 Carrots (peeled and diced)
• 2 Celery Stalks (diced)
• 2 cloves Garlic (minced)
• 0.25 cup All-Purpose Flour (for roux)
• 0.5 cup Dry White Wine (helps deglaze and adds acidity)
• 3 cups Low‑Sodium Chicken Stock (preferably homemade or good quality store‑bought)
• 1 cup Heavy Cream (adds richness)
• 1 teaspoon Fresh Thyme (leaves stripped)
• 1 pinch Nutmeg (freshly grated if possible)
• to taste Kosher Salt
• to taste Black Pepper (freshly ground, generous amount)
• 1 teaspoon Lemon Zest (from a fresh lemon)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Parsley (chopped, divided for garnish)
• 2 tablespoons Fresh Dill (chopped, divided for garnish)
• 12 oz Egg Noodles (cooked al dente, drained)
• 2 cups Rotisserie Chicken (shredded, skin removed)
• 1 cup Frozen Peas (no need to thaw)
• 2 cups Buttery Crackers (crushed; any buttery, salty cracker works)

Instructions

1. Prepare Vegetables

   Slice the leeks into rings, then break the rings apart with your fingers to remove any grit. Peel and dice the carrots and celery. Mince the garlic, zest the lemon, and set aside.

   Time: PT10M

2. Sauté Base Vegetables

   Melt 2 Tbsp of butter in the braiser over medium‑high heat. Add the carrots, celery, and leeks, sprinkle a pinch of salt, and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Add Garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium‑high

4. Make the Roux

   Sprinkle the 1/4 cup flour over the vegetables, stirring constantly for about 1 minute to cook off the raw flour taste.

   Time: PT1M

   Temperature: medium‑high

5. Deglaze with White Wine

   Pour in 1/2 cup white wine, stirring to loosen any browned bits. Let it simmer for 2 minutes so the alcohol evaporates.

   Time: PT2M

   Temperature: medium

6. Add Stock and Thicken

   Gradually whisk in the 3 cups low‑sodium chicken stock. Bring to a gentle simmer and cook 5 minutes, allowing the sauce to thicken to a condensed‑soup consistency.

   Time: PT5M

   Temperature: medium

7. Finish the Sauce

   Stir in 1 cup heavy cream, 1 tsp fresh thyme, a pinch of nutmeg, kosher salt, generous black pepper, 1 tsp lemon zest, and 1 Tbsp lemon juice. Simmer 2 minutes, then taste and adjust seasoning.

   Time: PT2M

   Temperature: low

8. Cook the Egg Noodles

   In a separate pot, cook the egg noodles according to package directions until al dente (about 8 minutes). Drain and set aside.

   Time: PT8M

   Temperature: boiling

9. Combine Main Ingredients

   Add the cooked noodles, 2 cups shredded rotisserie chicken, and 1 cup frozen peas to the sauce. Fold in half of the chopped parsley and dill. Taste and adjust salt/pepper if needed.

   Time: PT5M

   Temperature: low

10. Prepare the Cracker Topping

    In a small bowl, combine the crushed buttery crackers with 2 Tbsp melted butter. Toss until evenly coated.

    Time: PT5M

11. Assemble and Bake

    Transfer the casserole to a 9×13‑inch baking dish. Sprinkle the buttery‑cracker mixture evenly over the top. Bake in a pre‑heated oven at 375°F for 25 minutes, or until the topping is golden brown and the edges are bubbling.

    Time: PT25M

    Temperature: 375°F

12. Garnish and Serve

    Remove from oven, let rest 2 minutes, then garnish with the remaining fresh parsley and dill. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g