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.
Servings: 6
Ingredients
- ½ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces medium egg noodles, cooked
- 2 cups rotisserie chicken, shredded
- 8 ounces fresh mushrooms, sliced
- 1 small onion, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ cup parmesan cheese, grated
Instructions
- Pre-heat oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- 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.
Video
Notes
TO STORE LEFTOVERS: Leftover chicken casserole can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.