It's hard to think of any cuisine more comforting than that of the Amish. The recipe below manages to evoke the long-simmered dishes typical of Pennsylvania Dutch country with a fraction of the work and time. Egg noodles, shredded rotisserie chicken, and a touch of cream make this casserole homey and comforting.

The key to cementing this casserole's spot in your repertoire of easy weeknight dinners is relying on store-bought rotisserie chicken, which can easily be shredded and used in the recipe. If you prefer to cook your own chicken at home, consider roasting two chickens instead of one the night before so you can keep one for this recipe below.

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

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.

6. Transfer the mixture to a greased 9x13-inch casserole dish. Bake 25 minutes. Sprinkle with parsley just before serving.

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