Chicken and Noodle Casserole

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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


    1. 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.

    2. Remove chicken and take the meat from the bones. Strain broth and reserve it to cook the noodles or use it for another purpose.

    3. Preheat oven to hot (400°F.).

    4. Melt half of the butter in a saucepan and cook the onion and garlic in it until onion is transparent. Add the tomatoes, parsley, tarragon, and pepper and salt to taste. Cook briefly, but do not cook the tomatoes to a pulp. Strain tomato juice into a saucepan and reserve the tomatoes. Cook the juice rapidly until it is reduced by half. Add the strained tomatoes.

    5. Cook the noodles in the reserved broth or cook them in water according to package directions. Drain. Toss noodles lightly with the remaining butter, the tomato sauce and chicken. Pour the mixture into a one-quart casserole and pour the cream over it. Sprinkle with the cheese and bake for ten to fifteen minutes, or until lightly browned and bubbling.

    Part of