Chicken Noodle Casserole

Chicken Noodle Casserole



  • 600 g / 21 oz of meat
  • 500 g / 18 oz of gluten-free noodles
  • 500 ml /17 oz of homemade tomato sauce
  • 1 onion
  • 1 leek
  • 5 garlic
  • 200 ml / 7 oz of white wine
  • 100 ml /3 ½ oz of EVOO Picual
  • Salt
  • 2 glasses of water


Chop the onion, leek and garlic. Chop the meat.

Add 100 ml / 3,5 oz of EVOO in a pot and heat on medium. Fry the onion, garlic and leek for 2-3 minutes. Add our tomato sauce and leave for 2-3 minutes. Beat the sauce with one arm and pour it back into the pot. Add the meat, salt, glass of wine, 2 glasses of water and cover the pot for 20 minutes. Put the pot on 2. Uncover the pot and add the noodles. Add water if necessary. Let the noodles cook for 8 to 10 minutes.

Use the Picual: We choose the Picual because it is ideal for making meat stews. It is an EVOO with a balanced bitterness and aromas of green leaves, tomato and citrus. Of our EVOOs it is the most intense and it is ideal for powerful dishes

Chicken Noodle Casserole
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