Nutted Chicken-Rice Noodle Casserole Recipe

Name: Nutted Chicken-Rice Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice noodles; 3 to 4 tablespoons unsalted butter; 3 tablespoons flour; 2 cups chicken broth; 1/2 cup heavy cream; 2 tablespoons Cognac; 1 1/2 teaspoons salt; less, if you use canned chicken broth; 1/2 teaspoon freshly ground black pepper; 1 teaspoon tarragon; Dash of Tabasco; 3 cups poached chicken, removed from the bone; 3/4 cup sliced almonds, toasted

Servings: persons

8 ounces rice noodles
3 to 4 tablespoons unsalted butter
3 tablespoons flour
2 cups chicken broth
1/2 cup heavy cream
2 tablespoons Cognac
1 1/2 teaspoons salt; less, if you use canned chicken broth
1/2 teaspoon freshly ground black pepper
1 teaspoon tarragon
Dash of Tabasco
3 cups poached chicken, removed from the bone
3/4 cup sliced almonds, toasted

1
Cover the noodles with cold water, and let them soak for 3 to 4 hours.
2
If you use ordinary wheat noodles, cook them in boiling water, drain, and set them aside.
3
To make the sauce: Melt the butter in a heavy bottomed pan.
4
Mix the flour into the melted butter and cook it slowly, stirring all the time, for 2 to 3 minutes, until the roux is well blended.
5
Stir in the chicken broth and cook until the sauce is smooth, thick, and at the boiling point.
6
Add the cream, Cognac, salt, pepper, tarragon, and Tabasco, and cook briefly to heat through and blend the flavors.
7
An additional tablespoon of butter swirled in at this point will give an even richer sauce.
8
Add the chicken to the pan, taste, and correct the seasoning.
9
Arrange the noodles in a buttered baking dish.
10
Spoon the chicken mixture evenly over them, and cover the chicken with a good layer of toasted almonds.
11
Dot with butter.
12
Bake in a 350 oven for 20 minutes, when the top should be brown and crunchy, an absolutely delicious finish.

1545

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces rice noodles, 3 to 4 tablespoons unsalted butter, 3 tablespoons flour, 2 cups chicken broth, and more.

Yes, Nutted Chicken-Rice Noodle Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nutted Chicken-Rice Noodle Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions