Amish Chicken Casserole

When looking for a great Amish recipe, I usually ask my best friend Martha for one of hers or I search through my Miller Cousins Cookbook until I see something that looks delicious. Over the years, I have made a variety of Amish casserole dishes, some more times than I can count, like Yumsetta, Klopfenstein, Underground Ham Casserole, and Barn Raising Casserole. But I have enjoyed making and eating the classic Amish Chicken Casserole the most. Once cooked, this dish needs nothing more than your favorite vegetables and dinner rolls along with a tall glass of milk.

My Amish friends are without a doubt great cooks and bakers. The Amish Chicken Casserole dish is one recipe that the Amish women make often for social gatherings and barn raisings, and it is sure to delight your family just as much as it has theirs and mine.

Amish Chicken Casserole


  • 8 ounces of medium egg noodles, uncooked
  • ½ cup of butter
  • 1/3 cup of all-purpose flour
  • 2 cups of chicken broth
  • 1 cup of milk
  • 2 teaspoons of salt
  • ½ teaspoon of black pepper
  • 2 cups of chopped cooked chicken (Giant Eagle Rotisserie Chicken works great)
  • 1 (4-ounce) can of sliced mushrooms, drained
  • 1/3 cup of grated Parmesan cheese


Preheat oven to 350 degrees.

Cook noodles according to directions on package; drain and set aside.

Melt butter in a medium saucepan over low heat; gradually add flour, stirring continually until smooth. Cook 1 minute, stirring constantly.

Gradually add chicken broth and milk; continue to cook over medium heat, again stirring constantly until the mixture is slightly thickened and bubbling. Stir in salt and pepper; set aside.

Combine noodles, chicken, and mushrooms in a large bowl; stir in sauce.

Spoon your mixture into a lightly greased 9 x 13 baking dish and sprinkle with the parmesan cheese. Bake uncovered for 20 minutes or until heated through.


ENJOY! From: “In the Kitchen with Sheryl

Gabe Arnold
Author: Gabe Arnold