Chicken–Rice Noodle Casserole | James Beard Foundation

Ingredients

• 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, removed from the bone, and cut into strips
• 3/4 cup almonds, sliced and toasted
• Butter for topping