Amish Chicken and Noodles

Posted on September 2, 2007. Filed under: Casseroles, Chicken |

Amish Chicken Casserole

8 oz. wide egg noodles
1/2 c. butter
8 oz. fresh mushrooms, sliced (I didn’t use these)
1/3 c. flour
2 c. chicken broth
1 c. milk
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. grated Parmesan cheese
2 c. cooked chicken, cut into cubes (mine was shredded)
generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and cook for one minute, stirring constantly. Stir in milk, broth and seasonings; cook and stir sauce constantly until thickened.

Combined sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2-quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350 degrees for 30 minutes.

Source: Cook4fun at Family Corner


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One Response to “Amish Chicken and Noodles”

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I hybrided this Amish Chicken and Noodle recipe because of what I had on hand in the pantry. It turned out great.

12oz No Yolk wide noodles.
1 c. butter
8 oz. fresh mushrooms
1/3 c. flour
1/2 c. heavy cream
1/2 c. skim milk
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/3 c. grated Parmesan cheese (in with seasoning)
1 1/4 c. frozen pea’s
4 c. cooked shredded chicken (Root-Fremeont, OH)
1 1/2 Tablespoon rubbed sage
1/4 grated Parmesan cheese on top of casserole.

I followed the recipe directions. Casserole was delicious and filled an 9×13 glass casserole dish.

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