Menu Enter a recipe name, ingredient, keyword...

Chicken Noodle Casserole with Leeks and Fresh Dill


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1/4 cup unsalted butter
  • 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large leeks)
  • 1/4 tsp celery seeds
  • Salt
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup half-and-half
  • 1 tsp fresh lemon juice
  • 8 ounces wide egg noodles
  • 1/2 cup coarsely grated Gruyere cheese
  • 2 tbsp chopped fresh dill
  • 2 cups of cooked chicken, shredded
  • 2 cups coarsely crushed salted potato chips



Step 1

Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.

Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyere cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until the mixture is moist and creamy (about 8 tbsps). Fold in chicken. Transfer to prepared baking dish.

Preheat oven to 375 degrees. Bake noodle casserole, covered with foil, until heated through, about 20 minutes. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden-brown and filling bubbles, about 10 minutes longer.


You'll also love

Review this recipe

Creamy Chicken Noodle Soup Canada Beef and Vegetable Stir-fried with Shirataki Noodles