Dairy-Free Chicken and Noodle Casserole (Hungarian Style)

Ingredients

• about 450 g Egg noodles
• 3 cups Cooked chicken
• 1 medium Onion
• 2 cloves Garlic
• about 680 g Tomato sauce
• 0.5 cup Chicken broth
• 1 tbsp Smoked paprika
• about 113 g Dairy-Free Cream Cheese
• 1 tbsp Olive oil
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1First, preheat your oven to 190°C. While the oven heats, bring a large pot of water to a rolling boil, then add the about 450 g of egg noodles and cook for 7-10 minutes, or until they are tender. Drain the cooked noodles thoroughly and set them aside.
2. 2Next, heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the 1 medium onion, finely chopped, and sauté for 5-7 minutes until it is softened and translucent. Add the 2 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
3. 3Stir in the about 680 g of tomato sauce, 0.5 cup of chicken broth, 1 tablespoon of smoked paprika, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5 minutes to allow the flavors to meld.
4. 4In a very large mixing bowl, combine the cooked and drained about 450 g of egg noodles, the 3 cups of cooked chicken, the entire tomato sauce mixture from the skillet, and the about 113 g of dairy-free cream cheese. Mix everything thoroughly until all ingredients are evenly distributed and the cream cheese is fully incorporated.
5. 5Pour the entire casserole mixture into a 22.86 × 33.02 cm baking dish, spreading it evenly. Bake in the preheated oven at 190°C for 25-30 minutes, or until the casserole is heated through and bubbling around the edges.
6. 6Carefully remove the baking dish from the oven and let the casserole stand for 5 minutes before serving. This resting time allows the casserole to set slightly, making it easier to serve warm.

Substitutions

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