Recipe Summary

5 mins
45 mins
45 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover; simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read meat thermometer inserted in thigh without touching bone reads 180 degrees F.

  • Remove chicken to platter. Strain broth into 2-cup measure; discard solids; skim fat from liquid. Add milk to broth if necessary, so broth measures a total of 2 cups.

  • Remove skin and discard. Remove meat from bones; discard bones. Cut meat into bite-size pieces. Place in large bowl.

  • Cook noodles according to package directions. Add peas during last 2 minutes of cooking. Drain well.

  • Heat oven to 325 degrees F. Butter 10-cup baking dish that measures about 11-3/4 x 7-1/2 x 1-3/4 inches.

  • Beat eggs slightly in medium-size bowl. Stir in reserved 2 cups chicken broth and the heavy cream.

  • Add almonds and noodles to chicken mixture. Pour egg mixture over chicken; toss to mix. Pour into prepared dish, spreading evenly.

  • Bake in 325 degree F oven 45 minutes or until top is lightly browned and instant-read thermometer inserted in center registers 160 degrees F. Makes 8 servings.


You may substitute a fully cooked deli chicken, about 2 pounds, for uncooked chicken. Boil broth, onion, celery leaves, curry, salt and pepper in saucepan, covered, for 15 minutes. Strain; discard solids. Add milk to broth as needed. Proceed with step 3, shredding chicken.

Nutrition Facts

500 calories; fat 29g; cholesterol 231mg; saturated fat 11g; carbohydrates 30g; insoluble fiber 4g; protein 31g; sodium 1020mg.