Chicken nouilles is a dish that instantly brings back childhood memories for so many Lebanese families. Whether it was made for Sunday lunch, a family gathering, or a cozy weeknight dinner, it was always one of those meals everyone looked forward to.
Pasta are layered with tender shredded chicken and coated in a creamy béchamel sauce before being baked until bubbling and golden. It’s rich, comforting, and one of those timeless Lebanese casseroles that never goes out of style
Nouilles au Poulet (Chicken Nouille)
Description
A classic Lebanese chicken nouilles casserole made with tender shredded chicken, pasta, creamy béchamel, and melted cheese. The ultimate family comfort food.
Ingredients
For the chicken
Bechamel
For assembly
Instructions
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Cook the chicken
Place the chicken breasts in a pot and cover with about 1.5–2 liters of water.
Add the onion, bay leaves, cinnamon stick, salt and peppercorns.
Bring to a boil, skim off any foam, then reduce to a gentle simmer and cook for 20–25 minutes, or until the chicken is cooked through.
Remove the chicken and shred it. Reserve the broth.
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Make the bechamel
Melt butter in a saucepan. Whisk in the flour and cook for 1–2 minutes.
Gradually whisk in chicken stock and milk.
Continue whisking until smooth and thickened.
Season with salt, white pepper and nutmeg.
Add heavy cream if using and cook for additional 1-2 minutes.
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Assemble
In the baking dish, add some bechamel followed by half of the cooked pasta.
Add the chicken and ham (jambon) and more bechamel. Add shredded cheese.
Repeat with the remaining cooked pasta.
Finish off with the bechamel. Add cheese on top.
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Bake
Bake at 180°C for 25–30 minutes, then broil for 2–3 minutes until golden and bubbly.
Serve immediately.
