One of my fondest childhood memories is visiting my grandparents' farm in rural Pennsylvania, where we would often enjoy hearty meals of Amish cuisine. From homemade pies to hearty casseroles, every dish was made with love and care, and the flavors were unforgettable. That's why I'm excited to share with you a recipe that captures the essence of Pennsylvania Dutch country cuisine - Amish Chicken Casserole.
This recipe is a modern twist on the classic Amish dish, and it brings back memories of those delicious meals at my grandparents' farm. The combination of tender egg noodles, succulent shredded rotisserie chicken, and a touch of cream creates a cozy and comforting casserole that's perfect for any day of the week. What's more, this recipe is quick and easy to make, and the secret is to use store-bought rotisserie chicken to save time without compromising on taste.
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Whether you have a busy weeknight or a lazy weekend, this Amish Chicken Casserole is sure to become a staple in your recipe collection. So go ahead, make a batch and savor the flavors of Pennsylvania Dutch country right in your own kitchen.
Amish casserole
Ingredients
8 ounces egg noodles
½ cup butter
1 onion, finely diced
8 ounces fresh mushrooms, sliced
⅓ cup all-purpose flour
2 cups chicken broth
1 cup milk
½ cup heavy cream
2 cups cooked chicken, shredded
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
½ cup butter
1 onion, finely diced
8 ounces fresh mushrooms, sliced
⅓ cup all-purpose flour
2 cups chicken broth
1 cup milk
½ cup heavy cream
2 cups cooked chicken, shredded
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Cook the noodles according to package directions, drain, and set aside.
2. Melt the butter in a saucepan over low heat. Add the onion and mushrooms, and season with a pinch of salt. Cook, stirring occasionally, until slightly browned.
3. Sprinkle with flour and stir well to combine. Cook, stirring constantly, for 1 minute, just to cook the raw flavor out of the flour.
4. Add the chicken broth by the quarter cupful, stirring frequently, to form the sauce. When all of the chicken broth has been added, add the milk followed by the cream. Increase the heat to medium, and cook until thick and bubbly.
5. Add the reserved noodles and chicken to the mixture, stir well to combine, and season to taste with salt and pepper.
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6. Transfer the mixture to a greased 9x13-inch casserole dish. Bake 25 minutes. Sprinkle with parsley just before serving.