For the casserole
8 Tbsp. (1 stick) unsalted butter or margarine, divided
1/3 cup all-purpose flour
¾ cup chicken stock
2/3 cup soy milk powder, mixed with ¾ cup water
2-3 large garlic cloves, smashed and peeled
8 oz. (1 cup) room temperature lactose-free crème fraîche or sour cream (see above)
1 tsp. kosher salt, or to taste
1 pinch freshly ground black pepper, or to taste
8 oz. wide egg noodles
3 cups cooked, chopped chicken (from 1 rôtisserie chicken or 2 chicken breasts)
1 splash of hot sauce, such as Tabasco, or to taste
For the topping
1 cup crushed butter crackers, such as Ritz (from 1 sleeve)
1 Tbsp. olive oil
2 Tbsp. poppy seeds
For the casserole, preheat oven to 300 °F. Lightly grease an 11” x 7” (medium-sized, 2-quart) baking dish.
Melt 6 tablespoons butter in a heavy saucepan over medium heat. Add the flour and whisk until thick and golden, 1 to 2 minutes. Stir in the chicken stock and ¾ cup of the soy milk mixture, followed by the garlic cloves. Continue whisking until the mixture is very thick and creamy, 3 to 4 minutes. Discard the garlic cloves. Fold in crème fraîche or sour cream and season with salt and pepper.
Meanwhile, bring a large pot of heavily salted water to a boil. Stir in egg noodles and cook until al dente, 5 to 6 minutes. Drain but do not rinse; return the noodles to the pot.
Stir the chicken and milk sauce into the noodles. Season with hot sauce and additional salt and pepper to taste. Transfer the noodle mixture to the prepared baking dish; pour the remaining soy milk mixture evenly over the top.
For the topping, transfer the crushed crackers to a small mixing bowl. Melt the remaining 2 tablespoons butter. Add the butter, olive oil, and poppy seeds to the crumbs and use a fork to combine. Scatter the topping evenly over the casserole.
Bake until golden and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.
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