Chicken Kritharaki Casserole


  • 500 g chicken breast fillet
  • 300 ml of tomato passata
  • 300 g Minos Kritharaki (rice noodles made from durum wheat semolina)
  • 150-200 ml Minos Extra Virgin Olive Oil
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp butter
  • 1 bay leaf
  • 1 glass of Minos Greek feta cubes with sun-dried tomatoes
  • Salt pepper


Preparation time: approx. 70 minutes
Difficulty level: medium

1.) Chop the onion and garlic and put them in a large pot with a spoonful of water and let them boil.
2.) Immediately after the water has evaporated, add the olive oil and sear the meat well on all sides.
3.) Add salt, pepper, bay leaf and approx. 400ml water and let it boil for 15-20 minutes.
4.) Cook the Kritharaki in another pot with a little salt for about 7 minutes. At the same time add the tomato passata to the meat and let it boil down.
5.) Put the pieces of meat with the sauce in a casserole dish, add the Kritharaki and enough cooking water until the pasta is completely covered with water. Now add the butter.
6.) Place the casserole dish in a preheated oven (190° Celsius) for about 30 minutes. Then take the casserole out of the oven and let it stand for a while.

Sprinkle with feta cubes, if you like.