Amish Chicken Casserole
- SERVES
- 6
- COOK TIME
- 45 Min
This Amish Country recipe is sure to be a popular one at your house. We take the shortcut liberty of using cooked rotisserie chicken to get our Amish Chicken Casserole from the oven to the table quickly. You won't find another Amish casserole recipe like this one! Pair it with a side of veggies, and you're sure to have a fantastic dinner on the table.
What You'll Need
- 8 ounces medium egg noodles
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped cooked rotisserie chicken
- 8 ounces fresh mushrooms, sliced
- 1/3 cup chopped onion
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
What to Do
- Cook noodles according to package directions; drain and set aside.
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.
- In a medium saucepan over low heat, melt butter; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; increase heat to medium and cook until mixture is slightly thickened and bubbly, stirring constantly. Stir in salt and pepper; set aside.
- In a large bowl, combine noodles, chicken, mushrooms, onion, and parsley; stir in sauce. Spoon mixture into baking dish and sprinkle with cheese.
- Bake uncovered 25 minutes, or until heated through.
Notes
- We like to pair this chicken casserole with a crispy wedge salad or classic Amish side dish recipe like Chow Chow Relish!
- Can't get enough of our Amish Chicken Casserole? Then, check out these 6 classic Amish casserole recipes or check out 10 more of our favorite chicken casserole recipes.
- We've also got some easy Amish side dish recipes that are too good to miss and an entire FREE Welcome to Amish Country: 16 Easy Amish Recipes eCookbook!
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cindywilsey 827766 5
Aug 20, 2017
My grandmother used to make something very much like this back when I was a kid nearly years ago whenver she had leftover chicken or other fowl It was unbelievably delicious with pheasant If she was running short on time she would use a can of cream of soup chicken mushroom or celery depending what was in the pantry She would use that with can of whole milk as a substitute for the cups veloute sauce that's what she called the sauce when it was a combination of chicken broth milk The biggest differtence was she used much more onion a full cup We are onion lovers in my family She always served it with green beans or broccoli as a side Grandpa always put his veg in the middle of his plate and dished up this hot dish on top Eventually she started adding the green veg to the casserole…Read More as she mixed it up She boosted the sauce to cups then Made this delicous caserole even better When my little sister would ask for this for her birthday dinner she would add a jar of Green Giant whole mushrooms as a topping dotted over the top dipping them in melted butter first then sprinkling the top with Parmesan cheese With that special birthday garnish my older sister I requested it for our birthdays too I still make this every now then Since I live alone now I prepare the casserole as directed but do not add the egg noodles Instead of casserole dish I divide it into smaller casserole dishes Five of them I freeze Then I stir in just enough egg noodles to make I serving at a time Egg noodles do not freeze well except for kluski- which also work wonderfully in this I think I may pick up a rotissere chicken while a the grocery store this week
fredhomer 9960735
Aug 13, 2018
So many great memories attached to food!! Love your grandma story!!
TPGuess
Feb 21, 2017
This was outstanding. Only had one 15.5 Oz can of chicken stock, so added 1/3 cup white wine. Put in a little extra onion too. Rich, warm and truly comfort food. Can't wait for the leftovers.
missd
Jan 03, 2017
Great to have a recipe that does not use canned soup but is still easy and delicious. Added a cup of frozen peas ......
rjudes 3024591
Dec 18, 2016
Leave a comment...Great recipe! So refreshing to have a dish that uses a flavorful white sauce instead of canned soup. I added frozen peas, and next time, I'm adding buttered crushed Ritz crackers to the topping.
dimariuz
Dec 12, 2016
Great recipe. IF for some reason you need to use a can of soup, do the butter and flour as well, adds wonderful flavor...( I didnt have any mushrooms ! ) Turned out fantastic. And I also suggest French Dried Onions on top the last 10 minutes of baking.
dimariuz
Dec 12, 2016
Great recipe. IF for some reason you need to use a can of soup, do the butter and flour as well, adds wonderful flavor...( I didnt have any mushrooms ! ) Turned out fantastic. And I also suggest French Dried Onions on top the last 10 minutes of baking.
jalexis3 2404243
Aug 15, 2016
I do so enjoy recipes where you make a white sauce and don't use a can of soup! The difference using a homemade white sauce is amazing!!! Will try this recipe this week. Hope to see more recipes using a white sauce instead of a can of soup.
MikeM 1021
Jul 06, 2016
Made it just as the recipe calls for. 5-Star!! We'll be making this again and again.
jimyates238 625023 1
Jun 03, 2016
What can the butter be substituted for? Olive Oil maybe?
Test Kitchen Team
Jun 06, 2016
Hi there! Unfortunately the Test Kitchen does not recommend making this recipe with olive oil because the butter is used to make a roux. You can substitute margarine if you would like. Enjoy!
ddtransport 165176 9
Jul 27, 2015
Did I miss the word "authentic" in the title of this recipe? Perhaps it might be useful to remember that there are people who cook who do not WISH to make everything from scratch. Here's the deal if you want to use some shortcuts to make supper for your family - fine . . . if you want to do everything yourself - that's fine, too! Do you think your comment was helpful to the readers????
roxanahodge1 39800 44
Jun 07, 2015
I want to try this recipe, but can you recommend a substitute to use instead of the Onions and Mushrooms ? My family's allergic to them. Thanks
Test Kitchen Team
Jun 08, 2015
Hi there! - You can substitute onions and mushrooms with broccoli, corn, mixed vegetables, or any other combination you like. Also, you can use 1 teaspoon of onion powder instead of onions. Enjoy!
Joyce R
May 22, 2015
Made this and hubby told me Not to lose that recipe! It was delicious. Will make this again.
QuietStorm27
May 15, 2015
I gave it a 4 because I added additional seasonings but it is very good. After reading some of the other comments I will add frozen carrots next time and french fried onions - thanks catlady6866.
catlady6866 288727 4
Feb 07, 2015
I'm giving this recipe only 3 stars because I thought it was pretty basic. I understand the need for some cooks to use an already cooked chicken, but it's much cheaper to buy a whole chicken (ahead of time) and roast in yourself. (You'll actually get much more chicken for your money by doing so). That being said, I doubled the amount of the sauce recipe, and added in a bag of frozen Peas Carrots, and also more mushrooms. I also added a sprinkle of garlic powder and a pinch of dried rosemary. I sprinkled the grated cheese on top, and over that I put some 'French's' French Fried Onions. I know this is far from the original recipe, but we enjoyed it after making these alterations.
barmae 9430997
Jan 21, 2015
I will definitely be making this recipe. Have you ever considered making the white sauce in the microwave?? So much easier. Just cook butter and flour for 1 minute in a 2 quart glass bowl stir and cook one more minute. Then add the broth and milk - whisking it in - and cook on high until thickened. Stir every couple of minutes until desired thickness.
missd
Sep 09, 2014
Very good recipe...so much better than using canned creamed soups...used celery salt in place of regular salt and added one cup frozen peas to cream sauce for last minute...needed a little more milk to our taste..but was delicious!!!
Kamicat
Sep 09, 2014
At Last, a creamy casserole that is NOT made with canned cream soups! Thank you, thank you, thank you. This recipe is good, benefits from some added seasoning.
mrsboyce2012
Sep 02, 2014
Made this twice. First time as shown and everyone ate it up. I felt like it was missing something. Through trial and error and some advice from a Amish acquaintance, I found adding mirepoix, garlic and poultry seasoning did the trick!
joycebarta 5674852
May 31, 2014
help- what is with these measuremets ???
Test Kitchen Team
Jun 02, 2014
Hello Joyce! We're sorry about the inconvenience. We're trying to get this fixed as soon as possible!
dianeshirley55 089 7324
May 26, 2014
This went over really well at our house. Can it be made ahead of time and frozen? If so, how long in advance can I make it?
Test Kitchen Team
May 27, 2014
Hi there Diane! This is a tricky one. The casserole can be frozen, but the mushrooms will get black and watery, so it won't look as appealing. One suggestion is to make the casserole without the mushrooms and then add them in on the day you plan on cooking it, or you can leave them out altogether and add in another veggie (like broccoli), which holds up much better. The casserole can then be prepared a couple of weeks in advance.
beaderchick
May 16, 2014
This is pretty good. We add more mushrooms, half as much salt, and a 1/2 tsp. sage, which makes it smell so good when baking.
Prap
Feb 06, 2014
I've made several recipes from online sources that I wouldn't make again. This was absolutely delicious! Even my husband, who doesn't really like casseroles commented twice how much he loved it! We're looking forward to the leftovers tonight!
dbarlett12 1915617
Jan 27, 2014
I made this yesterday and it was great. next time I might add some other ingredients just to try out
ozzie1 7067969
Jan 15, 2014
I HAVE MADE THIS SEVERAL TIMES. ALLWAYS TASTES FANTASTIC. USED LEFT OVER TURKEY LAST TIME AND WAS STILL FANTASTIC!!!
raineyone9
Jan 11, 2014
I have made this several times and it is always great. My family loves it, especially my 16 year old. It will be in the cookbook I am creating for my girls so they can make it when living on their own. Simply delicious!
scoripio56 9054368
Nov 04, 2013
Made this at least eight times. I replaced the noodles with elbow macaroni and add more chicken. This is a great casserole!
Bellerophon
Jan 24, 2014
Mushrooms are rich in glutamates, which contribute to 'umami', the enhancement of savory, meaty flavors. To omit mushrooms eliminates a significant taste component. Tomatos are a very rich source, so a TBSP of tomato paste might be substituted, or a bit of soy sauce, or some chopped walnuts (!), or more Parmesan or Romano cheese. If it's the texture or mouth-feel of mushrooms that's the problem, try what I do for my wife, who despises mushrooms: whirl them in the blender to pulverize them, and you still get the flavor without the texture.
cpluvspc 1237242
Jul 15, 2013
This recipe was delicious! The rotisserie chicken makes it taste so good. Thanks for the recipe!
mommajozy
Jul 07, 2013
This is the basis for chicken pot pie without the crust !!! I have no problem with that !!! You could always use a crescent roll crust draped over it !!! LOL Otherwise- should be awesome !!!
adriannasellers 98 30971
May 20, 2013
I made this recipe today and both my husband and I really liked it, we well make it again. I did not bake it in the oven, I did not want to make the house hot sence we do not have the air condition in yet. I made it in the wok, it turned out very good and tasty.
mkuure 50
May 05, 2013
This was very good...I did use some pre cooked Tyson chicken strips (breast meat) instead of the rotisserie chicken, because I had a couple of packages on hand. I would add some mozzarella or possibly some cream cheese or ricotta next time I make this....this was great on it's first serving, but reheated it was kind of dry. Other than that, an exceptional meal. Served this with a salad, and waalaa...dinner was served!
1852me2u 8883117
Apr 04, 2013
The recipe look easy and good. I have a gluten free person to cook for so I need recipes that I can substitute gluten free noodles.
jeanneree 2995148
Feb 16, 2013
I'm from the Pennsylvania Dutch Country and this Amish Chicken recipe is about as Amish as chicken "fajitas".
magnoliasouth
Feb 23, 2013
That's funny. You seem to be an expert in all sorts of cuisine. I see your comments about how unauthentic all kinds of recipes are. Please keep those thoughts to yourself. I'm sure if people are looking for 100% authentic, they'd buy a cookbook.
bevleach 3795255
Jan 24, 2013
It was 28 degrees outside today, I prepared this dish along with a salad and dinner roll. OMG comfort food like you can not believe!
nchewn 9713373
Jan 24, 2013
I put broccoli in bottom of a very similar recipe and 1/2 teasp. of curry. Have been serving this for years. A wonderful Potluck dish.
roynbarbi 9975190
Jan 23, 2013
I have an Amish cookbook that was a gift from a friend who was in an Amish area in Indiana. I had to laugh at some of the recipes that called for cans of cream of mushroom soup, sweetened condensed milk, even miniature Snicker bars! The recipes are great, just not quite what I expected.
kajern55 6413257
Jan 15, 2013
My pastor's wife was raised Amish. She still cooks with little seasoning; I have been trying to introduce her to many. She also uses way too much sugar in recipes. Their food is very bland! Precious people though.
Jeanette Duurvoort
Jan 12, 2013
Reading some of these comments......I wonder if I would trust these people with an oven, anything that requires common sense. Now-was the dish good? Yes. I added more seasoning to my liking. See-not that hard
jnhutch 4157375
Nov 07, 2012
I've made this several times. The grandkids love it and ask for seconds.This one tastes good as is, but it's easy to add things. I do add a little chicken base to give it more flavor.
Pwag7227 6973358
Nov 05, 2012
I think people who read these recipes should read them more than just once. It says they took a short cut and used a rotisserie chicken, not the Amish way. Duh----------------------
molly1
Dec 23, 2012
I do believe that it was stated in the recipe discription that "liberties" were taken just to be able to get this to the table quickly.
maddington 1765441
Nov 05, 2012
Add to my recipe box does not come up. Please comment
jsm42 2250298
May 31, 2014
For maddington 1765441: If the "add to my recipe box" does not come up, it means you have already saved it. You will see "remove from box". Those words let you know it is IN your box. Hope this helps.
ozzie1 7067969
Oct 01, 2012
i have made this 4 or 5 times and it always comes out amazing. Great taste, flavour and texture. I have given the left overs to family and friends and they have all raved about it and have asked for the recipe. Simple and great tasting. I can't wait too make again!!!
hjs1127 1026065
Sep 08, 2012
Reviewed the recipe and as always viewed the comments. My unsolicited two cents or the way I'm headed on this one is: A.) boiled chicken not the dried out over salted rotisserie type. B.) Bow-Ties in lieu of noodles C.) Real chicken broth as opposed to store bought D.) Chopped carrots peas and pearl onions E.) Romano Pecerino cheese F) Few dashes of Red Pepper flakes
mgivens3 4845669
May 24, 2012
I made this exactly as directed and thought it a bit tasteless. It just seemed to be lacking something. Maybe with the addition of peas and carrots will help but will not make this again.
debbrockhurst 4779 359
Jun 25, 2012
This (butter or marg., flour, chicken broth, milk) is a basic cream sauce recipe. It usually tastes better with very strong chicken or turkey broth- I add some of these newer concentrated chicken flavorings to regular broth or boil a picked clean whole turkey or breast as turkey makes a fairly strong broth. I use this basic cream sauce to make casseroles, tetrazini, or any cream soup, especially broccoli cheese-add Velveeta, adjust liquids to desired thickness.
DWilson
Apr 04, 2012
Very picky 14 year old daughter. Made this using cut up turkey breast and omitted the mushrooms. I have made this no less than 5 times - it received rave reviews. The last time I made her cassserole separate - for me and my wife, I added peas & carrots + mushrooms and it was great. Everyone can doctor it anyway they like and it's still GREAT!
baeb47
Mar 27, 2012
I make it substituting cheese (Cheddar, Monteray jack, or even Velveeta) for the mushrooms. I like the Parmesan, but need an added hit of cheese! I think it would be fun to try it with other pastas ... bowties, shells, penne, etc. Also, I like to use a little thyme, Mrs. Dash Table Blend, and McCormick Seasoned Salt, all to taste, instead of salt.
enilnomomwow1 3469 282
Mar 19, 2012
I made this pretty much as directed I was out of noodles so used shell pasta I used home roasted chicken chicken fat chicken 'gelatin' drippings for the rotisserie chicken butter chicken broth called for I stirred the Parm into the sauce rather than sprinkling on top I sprinkled some sliced almonds on top for crunch It was pretty tasty quick to prepare but not much eye appeal I like casseroles to be a one-dish meal loaded with veggies I think some onion celery canned pimientos would add flavor crunch eye appeal Green peas would also go well It is a great basic recipe I'll make it often with veggies added I cooked the pasta in a small dutch oven drained the pasta cooked the sauce in the same pan as the pasta then stirred everything into the sauce The dutch oven was oven safe so I just stuck it into…Read More the oven I saved lots of clean up time by doing this
riggsdcdr 0136143
Sep 04, 2012
I made this tonight following the recipe, except for omitting the mushrooms. My family thought it could use more taste. I like your idea of adding onion, celery, and vegetable. I will try it again with these additions using green beans as my vegetable as my picky daughter will not eat peas.
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