Molly Yeh's Top Chicken Recipe Videos 🍗🌟

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

1. 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

2. Prep Remaining Vegetables

   Peel and dice the carrots, dice the celery stalks, and mince the garlic cloves.

   Time: PT5M

3. 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

4. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. 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

6. Add Herbs and Spice

   Stir in 1 tsp fresh thyme leaves and 1/4 tsp freshly grated nutmeg.

   Time: PT30S

7. 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

8. 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

9. 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

10. 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

11. 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

12. Prepare Cracker Topping

    In a small bowl, melt 2 tbsp butter and toss with 2 cups crushed saltine crackers until lightly coated.

    Time: PT3M

13. 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

14. 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

15. 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