Fustini's Oils and Vinegars
Chicken and Noodle Casserole

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Chicken and Noodle Casserole


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Chicken and Noodle Casserole

Submitted by Lori Martenson, Fustini's Holland


  • 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 Black Sheep Gastronomy Worchestershire 
  • 2  cups cooked chicken, diced
  • 6 oz egg noodles, cooked
  • 1/4 cup frozen peas, thawed
  • 1/4 cup fontina cheese
  • 1/4 cup gruyere cheese
  • salt and pepper to taste


Step 1. 

Preheat oven to 350 degrees.  Crush Ritz Crackers in a zipper bag, and rub 11x13 baking dish with olive oil.

Step 2. 

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.

Step 3. 

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.

Step 4. 

Add Fustini’s Sherry Vinegar, and BSG Worchestershire, 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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