Dinner

Amish Chicken Casserole

This is definitely a keeper!  Such good flavor and makes plenty, especially when you are just cooking for two these day. We are assured that there will be leftovers for another meal or to pass along to our mothers.

This was an easy put together that did not require a trip to Wegmans.  We had everything in either the pantry or the freezer to make this.  The recipe is originally Mr. Food’s recipe and with his tag time “oh, it is so good” you know that it will be.  I found a Mr. Food Cookbook while cleaning out a cupboard and decided to keep it because I knew that there would be some simple and delicious recipes in it. This one did not disappoint.

8 ounces medium egg noodles

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

2 cups chopped cooked rotisserie chicken

8 ounces fresh mushrooms, sliced

1/3 cup chopped onion

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

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

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.

In a medium saucepan over low heat, melt butter; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; increase heat to medium and cook until mixture is slightly thickened and bubbly, stirring constantly. Stir in salt and pepper; set aside.

In a large bowl, combine noodles, chicken, mushrooms, onion, and parsley; stir in sauce. Spoon mixture into baking dish and sprinkle with cheese.

Bake uncovered 25 minutes, or until heated through.

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