Amish Chicken Casserole uses flavor packed rotisserie chicken as a base and is topped with a savory and simple white sauce and perfectly cooked noodles.
Amish Chicken Casserole
A simple and delicious chicken casserole with an incredibly easy white sauce, this Amish Chicken Casserole makes the perfect supper to come home to. After a hard day’s work, we can’t shovel it down fast enough and always wish we made more! We like to use egg noodles, homemade or store-bought, but feel free to use any type of shortcut pasta you prefer.
How to make Chicken Casserole
One of my favorite things about this recipe is that it calls for rotisserie chicken. There is really no better way to prepare chicken than rotisserie style, in my humble opinion. You can use my slow cooker rotisserie chicken recipe if you want, or run to the local grocery store and grab the already made version. Rotisserie chicken is juicy and full of flavor. You will not regret making it yourself if you give it a try! The recipe above also uses carrots and potatoes. When I just want the chicken, I will use crumpled tin foil balls to keep the chicken elevated while it cooks, giving it that amazing rotisserie taste.
Looking for other casserole recipes?
Dad’s Leftover Turkey Pot Pie Casserole
Tater Tot Hotdish (the only “hotdish” on the list!)
AMISH CHICKEN CASSEROLE
Amish Chicken Casserole uses flavor packed rotisserie chicken as a base and is topped with a savory and simple white sauce and perfectly cooked noodles.
Ingredients
- 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
- 8 ounces medium egg noodles cooked
- 2 cups shredded rotisserie chicken
- 8 ounces fresh mushrooms sliced
- 1 small onion chopped
- 2 tablespoons fresh parsley chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Pre-heat oven to 350°F and grease a 9x13-inch baking dish.
- In a medium sauce pan, make the sauce by melting the butter over medium heat. Whisk in the flour until no lumps remain.
- Stir in the broth and milk and bring to a boil. Reduce heat and allow to simmer until thickened. Stir in the salt and pepper. Keep warm on low while preparing the rest of the casserole.
- In a large bowl, add the noodles, chicken, mushrooms, onion, and parsley. Pour in the sauce and stir to coat. Transfer to the baking dish and sprinkle on the cheese.
- Bake for 25 minutes, until thoroughly heated. Serve immediately.
Recipe Video
Did you make Amish Chicken Casserole?
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Photography by The PKP Way.
Delicious, easy, and fast! As far as food goes, my husband is not difficult to please, but he loved this. After he had finished his first helping, he inquired as to what the sauce was. I explained that it was a basic white sauce, and he said that he loved it more than alfredo sauce (major wife points here). I have no idea on how it reheats, but if it doesn’t turn out well, I will probably halve the recipe next time as half of a 9×13 was perfect for just the two of us. Thanks Amanda & Patty for such a great recipe!
Would you please send me the ingredients for the cherry frosting, the one you put on the sugar cookies. The recipe for the frosting was not on the web site
I live alone and love to make new things. Can this be frozen?
Is this recipe okay for type 2 diabetics?