Nutted Chicken-Rice Noodle Casserole

James Beard

Author and Educator

James Beard first had this dish at a Danish restaurant in San Francisco. The creamy sauce and toasted almond topping in this recipe is very similar to the classic American dish chicken tetrazzini.


  • 8 ounces rice noodles
  • 3 to 4 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Cognac
  • 1 1/2 teaspoons salt, less if you use canned chicken broth
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chopped tarragon
  • Dash of Tabasco sauce
  • 3 cups chicken, poached and removed from the bone
  • 3/4 cup almonds, sliced and toasted


Preheat oven to 350ºF.

Cover the noodles with cold water, and let them soak for 3 to 4 hours. If you use ordinary wheat noodles, cook them in boiling water, drain, and set them aside.

To make the sauce, melt the butter in a heavy-bottomed pan. Mix the flour into the melted butter and cook it slowly, stirring constantly, for 2 to 3 minutes until the roux is well blended. Stir in the chicken broth and cook until the sauce is smooth, thick, and at the boiling point. Add the cream, Cognac, salt, pepper, tarragon, and Tabasco sauce, and cook briefly to heat through and blend the flavors. An additional tablespoon of butter swirled in at this point will give an even richer sauce. Add the chicken to the pan, taste, and correct the seasoning.

Arrange the noodles in a buttered baking dish. Spoon the chicken mixture evenly over them, and cover the chicken with a good layer of toasted almonds. Dot with butter. Bake for 20 minutes, when the top should be brown and crunchy, an absolutely delicious finish.


6 servings