Chicken Noodle Casserole with Cheese & Dill
Submitted by cruiser
Pasta shells and chicken in a from-scratch ricotta and Parmesan cream sauce with fresh dill and sliced almonds, baked until bubbly. Homemade comfort, no canned soup.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minForget the canned soup casserole. This one builds its creamy sauce from scratch and it’s worth every minute.
A simple roux of butter and whole wheat flour gets whisked with milk, then ricotta and Parmesan melt in to create a sauce that’s rich, cheesy, and impossibly smooth. Toss it with cooked pasta shells, cubed chicken, a generous handful of fresh dill, and sliced almonds. Bake it with more Parmesan and butter on top until it’s golden and bubbling.
The fresh dill is what sets this apart from every other chicken noodle casserole. It adds a bright, grassy note that keeps all that cheese from feeling heavy.
Pro Tips
- Use fresh dill, not dried. Half a cup sounds like a lot, but fresh dill is mild and it’s what gives this casserole its signature flavor.
- Whisk the milk in all at once and keep stirring. Adding it gradually causes lumps. Going all in with constant whisking gives you a smooth sauce every time.
- Slightly undercook the pasta before mixing it with the sauce. It finishes cooking during the 30-minute bake and won’t turn mushy.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium-size saucepan, melt 3 tablespoons butter.
When hot, add flour and stir.
Add milk all at once and stir with a wire whisk until mixture comes to a boil.
Stir in ricotta until it melts.
Add 2 tablespoons parmesan.
Mix pasta with cheese sauce.
Stir in dill and almonds.
Mix in chicken and season with lots of pepper.
Sprinkle remaining 2 tablespoons parmesan over top and dot with remaining 1 tablespoon butter.
Bake, uncovered, for 30 minutes, or until hot.
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