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amish chicken noodle casserole

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

To reduce cooking time, this recipe utilizes leftover rotisserie or baked chicken. The recipe produces a hearty casserole that makes a filling and delicious dinner, especially if you serve some fresh baked bread and a generous serving of steamed vegetables on the side.

(3 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For amish chicken noodle casserole

  • 8 oz
    package medium egg noodles
  • 1/2 cup
    unsalted butter
  • 1/3 cup
    all-purpose flour
  • 2 cups
    low-sodium chicken broth
  • 1 cup
    milk
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper, or to taste
  • 2 cups
    cooked chicken (such as leftover rotisserie chicken)
  • 8 oz
    sliced button mushrooms
  • 1/2 md
    onion, chopped
  • 1 Tbsp
    fresh basil, chopped
  • 1 Tbsp
    fresh parsley, chopped
  • 1/4 cup
    grated parmesan cheese

How To Make amish chicken noodle casserole

  • 1
    Cook noodles according to package directions. Drain noodles thoroughly. Return noodles to the pot they were cooked in, and set the pot aside for the time being.
  • 2
    Preheat oven to 350°F. Grease (or spray) a 9x13-inch baking dish; set aside.
  • 3
    In a medium saucepan over low heat, melt butter. Gradually add flour, stirring frequently until smooth. Cook for 1 minute, stirring constantly. Add the chicken broth and milk, then increase heat to medium and cook, stirring constantly, about 5 minutes or until sauce is slightly thickened and begins to bubble. Stir in salt and pepper; set sauce aside.
  • 4
    Add the chicken, mushrooms, onion, basil and parsley to the drained noodles, and combine well. Add the sauce to the chicken-noodle mixture. Transfer the mixture to the baking dish. Sprinkle the Parmesan cheese on top.
  • 5
    Bake uncovered for 25 minutes, or until heated throughout. Serve immediately.
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