Molly Yeh's Top Chicken Recipe Videos
Molly Yeh's Top Chicken Recipe Videos 🍗🌟 is a medium American recipe that serves 6. 460 calories per serving. Recipe by Food Network on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $21.06 total, $3.51 per serving
Ingredients
- 2 medium Leeks (white and light green parts only, sliced into rings)
- 2 large Carrots (peeled and diced)
- 2 stalks Celery (diced)
- 4 tablespoons Unsalted Butter (cut into pieces)
- 2 cloves Garlic (minced)
- 0.25 cup All-Purpose Flour (for roux)
- 1 teaspoon Fresh Thyme (leaves only)
- 0.25 teaspoon Nutmeg (freshly grated)
- 0.5 cup White Wine (dry, for deglazing)
- 3 cups Low Sodium Chicken Stock (homemade or store‑bought)
- 1 cup Heavy Cream (full‑fat)
- 1 teaspoon Kosher Salt (plus pinch for veggies)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Lemon Zest (from one lemon)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (chopped)
- 2 tablespoons Fresh Dill (chopped)
- 8 ounces Egg Noodles (cooked until shy of al dente)
- 2 cups Rotisserie Chicken (shredded, skin removed)
- 1 cup Frozen Peas (no need to thaw)
- 2 cups Crushed Saltine Crackers (coated with melted butter)
- 2 tablespoons Butter (for topping) (melted and tossed with crackers)
Instructions
Clean and Slice Leeks
Separate the leek layers, submerge in a bowl of water, and gently pull apart the rings to release sand. Rinse each ring, then slice into 1/4‑inch rounds.
Time: PT5M
Prep Remaining Vegetables
Peel and dice the carrots, dice the celery stalks, and mince the garlic cloves.
Time: PT5M
Sauté Vegetables
In the braiser, melt 4 tbsp butter over medium heat. Add carrots, celery, and the sliced leeks, sprinkle a pinch of salt, and sauté until softened, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Garlic
Stir in the minced garlic and cook for 1 minute until fragrant.
Time: PT1M
Temperature: Medium heat
Make a Roux
Sprinkle 1/4 cup flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
Time: PT1M
Temperature: Medium heat
Add Herbs and Spice
Stir in 1 tsp fresh thyme leaves and 1/4 tsp freshly grated nutmeg.
Time: PT30S
Deglaze with Wine
Pour in 1/2 cup dry white wine, scraping the bottom of the pan, and simmer for 2 minutes to let the alcohol evaporate.
Time: PT2M
Temperature: Medium heat
Add Stock and Thicken
Gradually whisk in 3 cups low‑sodium chicken stock, allowing the mixture to come to a gentle boil and thicken, about 5 minutes.
Time: PT5M
Temperature: Medium‑high heat
Finish the Sauce
Stir in 1 cup heavy cream, then season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp chopped parsley, and 2 tbsp chopped dill.
Time: PT2M
Cook Egg Noodles
In a separate pot, boil salted water and cook 8 oz egg noodles until just shy of al dente, about 6 minutes. Drain and set aside.
Time: PT6M
Temperature: Boiling
Combine Main Ingredients
Add the cooked noodles, 2 cups shredded rotisserie chicken, and 1 cup frozen peas to the sauce. Fold gently until everything is evenly coated.
Time: PT3M
Prepare Cracker Topping
In a small bowl, melt 2 tbsp butter and toss with 2 cups crushed saltine crackers until lightly coated.
Time: PT3M
Assemble in Baking Dish
Transfer the noodle‑chicken mixture to a greased 9x13‑inch baking dish, spreading evenly. Sprinkle the buttered cracker crumbs over the top.
Time: PT5M
Bake
Place the dish in a pre‑heated oven at 375°F and bake for 25 minutes, or until the topping is golden brown and the edges are bubbling.
Time: PT25M
Temperature: 375°F
Garnish and Serve
Remove from oven, let rest 5 minutes, then garnish with additional chopped parsley and dill if desired. Serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 28 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains wheat, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Leeks: Yellow onion, white onion
- Instead of Carrots: Parsnip
- Instead of Celery: Fennel stalks
- Instead of Unsalted Butter: Margarine
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Fresh Thyme: Dried thyme (1/3 tsp)
- Instead of Nutmeg: Ground nutmeg (same amount)
- Instead of White Wine: Chicken broth (½ cup)
- Instead of Low Sodium Chicken Stock: Vegetable stock
- Instead of Heavy Cream: Half‑and‑half (1¼ cup)
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Lemon Zest: Lemon extract (¼ tsp)
- Instead of Lemon Juice: White wine vinegar (1 tsp)
- Instead of Fresh Parsley: Fresh cilantro
- Instead of Fresh Dill: Tarragon
- Instead of Egg Noodles: Wide pasta shells
- Instead of Rotisserie Chicken: Cooked chicken breast
- Instead of Frozen Peas: Fresh peas (1 cup)
- Instead of Crushed Saltine Crackers: Panko breadcrumbs
- Instead of Butter (for topping): Margarine
Equipment Needed
- Braiser or large saucepan
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Grater
- Mixing Bowl
- Baking Dish (9x13 inch)
- Wooden Spoon or Spatula
- Oven
Critical Steps — Do Not Skip
- Thoroughly clean leeks to remove sand and grit.
- Cook the roux for at least 1 minute to eliminate raw flour taste.
- Do not overcook the egg noodles; they should be shy of al dente.
- Bake until the cracker topping is golden and the casserole is bubbling.
Chef Tips from the Video
- Use a high‑quality dry white wine for the best bright flavor.
- Freshly grated nutmeg and lemon zest make a huge difference over pre‑ground spices.
- If you can’t find leeks, slice a large onion thinly and rinse well; the flavor will be slightly sweeter.
Troubleshooting
Sauce is too thick before adding noodles.
Thin with an extra ¼‑½ cup chicken stock or a splash of milk, stirring until smooth.
Sauce is too thin after adding noodles.
Simmer uncovered for a few minutes to reduce, or add a teaspoon of flour slurry (flour mixed with cold water).
Cracker topping is soggy after baking.
Increase oven temperature to 400°F for the last 5 minutes or broil briefly, watching closely.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.
Freezer: Freeze uncovered in a freezer‑safe container for up to 2 months; reheat directly from frozen, adding extra liquid if needed.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole up to step 13, cover, and refrigerate overnight; bake fresh before serving.
- The dish freezes well after assembly but before baking; thaw in the refrigerator before baking.
Frequently Asked Questions
What is the cultural significance and history of Chicken Noodle Hot Dish in American comfort food cuisine?
Chicken Noodle Hot Dish is a modern twist on classic American casserole culture, blending the beloved flavors of chicken noodle soup with the convenience of a baked hot dish. It reflects the mid‑20th‑century tradition of one‑pan family meals that stretch leftovers and stretch flavors for busy households.
What are the traditional regional variations of chicken noodle casserole in the United States?
In the Midwest, tuna noodle casserole is the classic version, while in the South you’ll find chicken and rice casseroles. Some New England families substitute cream of mushroom soup, and in the Pacific Northwest, adding wild mushrooms or local herbs like dill is common. This recipe swaps tuna for rotisserie chicken and adds lemon and dill for a fresh twist.
How is Chicken Noodle Hot Dish traditionally served in American family meals?
It is typically served hot straight from the oven, often accompanied by a simple green salad or steamed vegetables. Families usually spoon generous portions onto plates and may garnish with fresh parsley or dill for a pop of color.
What occasions or celebrations is Chicken Noodle Hot Dish traditionally associated with in American culture?
Because it’s kid‑friendly and easy to make, the dish is popular for weeknight dinners, potlucks, and casual family gatherings. It also appears at school‑related events where a comforting, portable casserole is appreciated.
What authentic traditional ingredients are essential for Chicken Noodle Hot Dish versus acceptable substitutes?
Traditional ingredients include leeks (or yellow onion), carrots, celery, egg noodles, chicken stock, heavy cream, and butter. Acceptable substitutes are onion for leeks, milk or half‑and‑half for cream, and any short‑cut chicken such as pre‑cooked rotisserie chicken.
What other American side dishes pair well with Chicken Noodle Hot Dish?
A crisp garden salad with a vinaigrette, roasted green beans, or buttery corn on the cob complement the creamy casserole nicely. A simple fruit crisp can finish the meal on a sweet note.
What are the most common mistakes to avoid when making Chicken Noodle Hot Dish?
Common errors include overcooking the leeks so they turn bitter, not cooking the roux long enough which leaves a raw flour taste, and over‑baking the noodles which makes them mushy. Also, be sure the cracker topping is evenly buttered; otherwise it can stay soggy.
Why does this Chicken Noodle Hot Dish recipe use a roux instead of a canned soup base?
A roux built from butter and flour thickens the sauce naturally and allows control over flavor, avoiding the excess sodium and preservatives found in canned soup mixes. It also creates a richer, creamier texture that mimics a homemade condensed soup.
Can I make Chicken Noodle Hot Dish ahead of time and how should I store it?
Yes. Assemble the casserole up to the topping stage, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes to the baking time. It also freezes well for up to two months; thaw before baking.
What texture and appearance should I look for when the Chicken Noodle Hot Dish is done cooking?
The sauce should be thick and glossy, the noodles tender but not mushy, and the cracker topping should be golden brown and crisp. The edges of the casserole will be bubbling, indicating the interior is hot throughout.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network showcases a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs and home cooks, focusing on American comfort foods, classic techniques, and seasonal dishes.
How does the YouTube channel Food Network's approach to American comfort cuisine differ from other cooking channels?
Food Network blends high‑production values with accessible home‑cooking instructions, often featuring celebrity chefs who put a modern spin on traditional dishes like casseroles, while emphasizing clear step‑by‑step visuals and ingredient sourcing tips that differ from more niche or specialty‑focused channels.
Last updated: September 6, 2026
