If you have some chicken leftover from Shabbos, this is another creative use for it. This “casserole” isn’t baked but is made on top of the stove.

1 onion, chopped
2 tablespoons oil
6 cups chicken broth/stock
1 teaspoon minced garlic
1 teaspoon dill
¼ teaspoon pepper
4 carrots, peeled and sliced
1 (10 ounce package) wide egg noodles
3 cups cubed cooked chicken
2 cups tofutti sour cream
2 tablespoons cornstarch

In a large sauce pan or stock pot, sauté the onion in oil until soft.  Add the broth, garlic, spices and carrots. Cover and bring to a boil.  Reduce heat and simmer for about 20 minutes.  Add the noodles and cook, uncovered for about 8 minutes.  Add the chicken and turn heat to low.  Stir the tofutti sour cream and cornstarch together and stir into pot.  Bring to a boil, stirring constantly.  Serve immediately.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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