Chicken and Noodle Casserole
Chicken and Noodle Casserole
Submitted by Lori Martenson, Fustini's Holland
Meat and Poultry
Ingredients
- 16 Ritz crackers
- 1 tablespoon Fustini's Medium SELECT olive oil
- 1 shallot, finely diced
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/4 cup heavy cream
- 1 tablespoon Fustini’s Sherry vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups cooked chicken, diced
- 6 oz egg noodles, cooked
- 1/4 cup frozen peas, thawed
- 1/2 cup mozzarella cheese
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees. Crush Ritz Crackers in a zipper bag, and rub 11x13 baking dish with olive oil.
- Bring a pot of water to a boil. Add egg noodles, cook for 1/2 the time recommended on the package. Drain over frozen peas in a colander.
- In a skillet, bring butter to foam at medium heat. Add carrots, shallot, celery. Stir occasionally and cook until soft, about 8 minutes. Add fresh herbs. Stir and cook for 30 seconds. Add flour and whisk for 30 seconds. Slowly add chicken stock, constantly whisking to avoid lumps.
- Add Fustini&rsquo,s Sherry Vinegar, and Worchestershire, and stir to combine. Add heavy cream and cheese off heat, stirring to combine. Add noodles, peas, and diced chicken. Stir. Pour all in an oven-safe dish. Top with crushed Ritz. Bake for 20 minutes. Cool 10 minutes. Enjoy!!
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