Amish Chicken Casserole
You could prepare your chicken the day before or even use a cooked store bought chicken to rush the recipe up for busy weeknight suppers. If you have a smaller family I would most likely cut this recipe in half. On the other hand if you have a large family, you could also double this recipe.
- 1-16 ounce bag medium egg noodles
- 1 cup butter (2 sticks) (I used 1 1/2 sticks)
- 3/4-1 cup all-purpose flour (I use Wondra sometimes though regular all purpose flour works just fine, just use what you already have on hand)
- 4 cups chicken broth (Yummy, I made mine while cooking the chicken, you could also use chicken base)
- 2 cups milk, half & half or heavy cream (just use what you already have on hand)
- 1-1 1/2 teaspoons salt
- 1 teaspoon black pepper (or to your liking)
- 4-5 cups cooked chicken diced (You could use a cooked chicken from the store to speed up the recipe, even better would be to make as I did in my crockpot! Here is the link to that video NOTE* it is an earlier video of mine and quality not that great but the info is there:
- 2-2 1/2 cups mushrooms diced or sliced OPTIONAL (you could also use sliced from a jar to speed up the recipe, I used some of my frozen minced mushrooms, but I normally like to use sliced mushrooms either fresh or ones I have frozen (yes I have a video for that as well
- 2-3 Tablespoons dried MINCED onion OR 1/2-3/4 cup of FRESH minced onion (I prefer fresh. If using fresh I would most likely sauté the onion adding in the garlic and mushrooms after the onions have started to soften)
- 3/4-1 Tablespoons dried parsley (if using fresh 2-3 Tablespoons finely minced parsley)
- Shredded cheese whatever kind you like: Parmesan, Mozzarella, Colby Jack, Pepper Jack (for a little added kick) or just Cheddar all great choices
Optional ingredients (you could add any of the following to your liking):
(NOTE* if using fresh or frozen veggies I would most likely steam them for 5-7 minutes to soften)
- Green beans
- Garlic -1 or 2 cloves worth (or to your taste) of minced or finely sliced. (just sauté along with the onion and mushroom)
- Preheat oven to 350 degrees. Sauté the mushrooms and onions if using fresh. (I semi sautéed my mushrooms and added my dried minced onions to the pan to use the moisture to re-hydrate the onions)
- Melt the butter in a large skillet that will be able to hold the chicken broth and milk. Add flour a little at a time while constantly whisking, being sure to cook the flour through for about 3-4 minutes.
- Next, add the chicken broth about a cup at a time, thoroughly whisking broth in before adding another.
- Add milk also 1 cup at a time again, thoroughly whisking in.
- Next add in the salt, pepper and parsley and whisk in.
- Allow it to thicken up somewhat, although you want it to be on the thin side.
- Make sure to cook the egg noodles as directed on the package and drain well. In a large bowl, combine the gravy mixture, chicken, mushrooms, onions and egg noodles. Fold in the ingredients as shown in video, don't over mix as to not tear the egg noodles up.
- Lightly spray a casserole pan with Pam/cooking spray. Place mixture evenly in your casserole dish. Top with cheese to your liking.
- Bake in a 350 degree oven, uncovered for 24-28 minutes. Everything is pretty much already cooked, you are just heating it all through.
Serve with a side of vegetables and/or a side salad. Enjoy!
- Casserole recipes chicken