Name: Chicken and Noodle Casserole
Yield: 6 servings
Ingredients: Salt; 1 frying chicken (3 pounds); 1 carrot, scraped and halved; 1 celery rib with leaves; ¼ cup heavy cream; Grated Parmesan cheese; 6 tablespoons butter; 3 firm ripe large tomatoes, peeled and coarsely chopped; 1 garlic clove, finely minced; 1 onion, finely chopped; 8 ounces noodles; Freshly ground black pepper; 1 tablespoon finely chopped parsley; ½ teaspoon dried tarragon

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 frying chicken (3 pounds)
1 celery rib with leaves
1

Stew

Method

Put the chicken in a kettle with water to cover. Add the celery and carrot and salt to taste. Cover and simmer for about one hour, until chicken is tender. Let the chicken cool in the broth.
Remove chicken and take the meat from the bones. Strain broth and reserve it to cook the noodles or use it for another purpose.

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Chicken and Noodle Casserole

Ingredients

Method

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