Amish Chicken Casserole Recipe
In the last several years, our family has not been eating as many casseroles as we once did. But, that said, there is something very comforting and wonderful about casseroles. I happen to like casseroles for several reasons….
1. They are often one-pot meals or needing only to add in a fruit as a side-dish
2. Usually don’t need to dirty many extra dishes
3. They are very comforting to the soul
4. My family really likes them!!
So, I came up with this casserole, based off of a traditional Amish chicken casserole recipe, using REAL ingredients, that has all the above reasons covered. It is delicious, easy to put together, and best of all, a huge hit with the family.
I buy most of our chicken in bulk from Zaycon Fresh. If you are looking for a great source for bulk chicken and other meats (for a great price!), I highly recommend that you check them out. See my review of Zaycon here and find the latest Zaycon Fresh coupons here.
Amish Chicken Casserole Recipe
By
This simple chicken casserole is easy to put together and will leave your family asking for more!
Ingredients
-
12 ounces Noodles, any shape that you prefer, can be regular or gluten free
-
1 1/2 – 2 cups Fresh or Frozen Broccoli
-
1/4 cup Butter
-
2 Tablespoons Arrowroot (or some other thickener of your choice)
-
2 cups Chicken Broth
-
1 – 2 cups Shredded Chicken (I used my canned chicken, which is the shredded chicken and broth, all in one quart!)
-
1 cup Heavy Cream
-
4 ounce can of Mushrooms (or can use fresh, too)
-
Red or Green Bell Pepper
-
Parmesan Cheese ( or whatever you have on hand for the top)
OK, before I give you the directions, you must know that I cook using up what I have on hand and do make substitutions. Recipes are my guides, so please know that you can change this up with vegetables that work for you.
Directions
-
Boil water for noodles and cook them according to the directions. Once the water came to a boil, I added in the box of noodles and I also added in my fresh broccoli. Use about 1 1/2 – 2 cups of fresh broccoli. I cook both the broccoli and noodles together in one large stock pot. Drain them when they are done or according to the amount of minutes your noodles take. Your broccoli will be cooked just perfect!
-
While your noodles and broccoli are draining in a colander, use the same stock pot and melt 1/4 c. butter. Add in 2 T. arrowroot powder once the butter is melted. Stir together to make a smooth sauce. Add in 2 cups of chicken broth and 1 cup of cream and cook this mixture on low to medium heat until thickened.
-
Once you have a thickened sauce, add in 1 – 2 cups of shredded chicken. The canned chicken is perfect, as it is so nice and tender, but if you don’t have that, you could use cooked, diced chicken breast or even a can of chicken breast. If you use a can of chicken, I would use the larger size can (like 8-12 ounce).
-
Add in the canned (or fresh) mushroom pieces and 1/4 cup of diced pepper. Salt and pepper to taste.
-
Once this mixture is all together in your large stock pot, add back in your drained noodles and broccoli and stir together. It may seem a little loose, but the sauce will thicken up nice and creamy and will be perfect once you cook the dish in the oven.
-
Pour into a greased 9 x 13 pan or casserole dish.
-
Add 1/4-1/2 cup of fresh grated parmesan on top. (You could use any shredded cheese that you have on hand).
-
Bake at 350 degrees for 30 minutes. Enjoy this tasty casserole!!!
Love simple recipes like this one? You may really enjoy my daughter’s book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life. It’s filled with over 130 mix and DIY recipes and projects that are easy to make.
Does your family enjoy the occasional casserole?
We love casseroles like this one! I don’t make them very often anymore though since the kids are all grown and gone. They just make way too much and we do not want to eat them for the entire week. When the kids were all home we could have cleaned this up in one meal and everyone would have been happy and full.
Our kids are grown and there are just the two of us.
When I make casseroles after cooling, I immediately cut them in portions. Next I put the portions in several zip loc bags and freeze. Then when in a hurry it is easy to have fast yummy food.
Half it and make it in a square pan instead. I’ve had the same problem. Now we live near his family so we just share it with them. lol
Looks so yummy! My mouth is watering looking at that last picture! Haven’t made a casserole in a long while – may just have to try this one!! Thank you for sharing…
I’ll be making that for dinner tonight…thanks!!
This is just what I was looking for. I’ll make a substitution for the broccoli by using kohlrabi and carrots. Looks easy-peasy to make. 🙂
Do you think that this recipe would feed 10 adults? Thanks.
I would say this recipe serves about 6-8 people, you may want to double if you are serving 10.
Thank you for noting that it can be made with gluten-free noodles!! It’s nice that those of us who have to be GF are being included 🙂
I cook Gluten-Free and make lots of casseroles. Since the water from boiled G-F noodles is gummy and starchy I always cook my veggies first remove from and save the cooking water then cook the noodles in that. The cooking liquid gives the noodles extra flavor which in turn makes the casserole taste wonderful. Don’t forget to salt the water after pulling out the veggies and before cooking the noodles.
with just a little change up this would be great for beef as well. could use grated pepper jack cheese for the top!
This sounds really good. I have never used heavy cream in anything before; where would I find it in the store? Thanks.
You should be able to find it by the milk and the half and half.
Heavy Cream is often called Heavy Whipping Cream. 🙂 good hunting.
That looks so deliciously simple. It’s so rare to find a recipe using home-canned stuff – especially meat. I love it!
Sounds yummy! I have a few casseroles that we like to eat but this looks fun and easy!
My family loves casseroles, there is something so comforting about them. I think a recipe like this is wonderful, I enjoy being able to make changes to a recipe depending on what I have in the refrigerator.
Always looking for another easy casserole dish. We love everything in the recipe. Thanks, I will be trying this one soon.
I love how quickly this comes together.
This looks really good, and I think my family would love it. My kids loves all of the ingredients, so I will have to give it a try.
Julie, sounds Yumo! Up in the Northwoods at our cabin w ft snow
Outside..perfect casserole to try an invite friends over for
Dinner:) what do u suggest as a quick, easy desert to accompany this
Chicken casserole? Thanks, GodsBlessings !
This is easy & looks tasty, I’m going to make this recipie.
This chicken casserole looks great…can’t wait to make it….and check
out the other things on your blog….just found your blog today on an email from Kevin who tells us all about the amish…..and gives us recipes …love his blog too.
This looks very good, but it’s almost identical to a Turkey (or chicken) Tetrazzini recipe. And by the way, when I make a large casserole dish like this and it’s just the two of us….I simply divide the ingredients into two smaller baking dishes, then bake one for use now and let the other one cool. I wrap it tightly in plastic wrap, then two separate layers of foil, sealing it well. Always mark it with black marker pen, including the date. I also include the plastic wrap notation so I won’t forget it’s there. Sometimes I’ll make a dish specifically to give away…be sure to add the baking temp and time to the foil covering! Mmmm, yummy and creamy casseroles….what’s not to love about that?
I’m a casserole freak. I love them! And you can’t go wrong with heavy cream in anything 🙂
Oooh, that looks really tasty! Thanks for linking up to the Weekend re-Treat Link Party!
xo,
Shannon
http://www.akadesign.ca
I came back to your site to find this recipe as I made this the last time you posted it and we really enjoyed it. Easy and tasty…my kind of dinner. Like you, I add a fruit and viola – ‘dinner is served’. Tonight we will have some applesauce I canned last fall.
I like to cook ahead and next time I make this I will make an extra to have on hand when I hear of a family that needs a meal; I will include a home-canned jar of fruit (hubby came home feeling under the weather today, so not a good day for extra time in the kitchen).
Thanks again for all the work you do to keep your website…I enjoy every one of your posts. You are fantabulous!!
Great site. This is first visit.
Just made this and sampled hot out of the oven. I did add some garlic I had on hand, and used my own canned chicken broth. It is great. I have an old Amish cookbook and there are many good economical recipes in it not requiring processed foods.
The recipe is large for a small family but I have several neighbors who appreciate any food so I share when I can. Thank you for posting this.
I use this all thw time its so good and family loves it but instead of mushrooms and peppers I use carrots and celery
I too am a casserole freak. Looking forward to preparing this dish, but with one slight change. I have found adding some of the pasta water adds a little more of that certain something that I wish I could put into words. Thank you for the post!
Merisa could I make amish casserole on Saturday and place in refrig until sunday then bake?
Yes that should work, maybe just don’t cook the noodles quite as long since they will be soaking for some extra time.
This has become a favorite in our family!