Like most heartland recipes this Amish Chicken Casserole from Cooks.com is good, basic comfort food. This rich, hearty casserole starts with a white sauce and ends with the addition of noodles, chicken and a topping of Parmesan cheese. I was amazed by how quickly and easily the white sauce whisked together in my dutch oven, start over a full spread of coals then once you add the rest of the ingredients move them to a ring around the outside. I made this in my 10 inch oven, with 10 coals around the bottom and 18 on the lid, it was bubbling and brown in 25 minutes. I even had some Pennsylvania Dutch egg noodles which gave it a real homemade flavor. If you are camping you could use canned chicken and mushrooms or even add some frozen carrots and peas. It takes a little more time to cook the roux and whisk the white sauce but the end result is so much better than throwing in a can of soup, everyone will love this creamy casserole.
Amish Chicken Casserole
8 oz. broad egg noodles
1/2 cup (1 stick) butter
8 oz. fresh mushrooms, sliced
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
2 Tblsp chopped parsley
Lightly oil or spray dutch oven.
Cook noodles as directed on package. Do not overcook.
Melt butter in dutch oven over a full compliment of coals.
Add mushrooms and cook until lightly browned.
Stir in flour and cook for several minutes.
Stir in milk, broth, salt and pepper; whisk sauce constantly until thickened.
Add noodles, chicken and parsley; stir until well combined.
Sprinkle with Parmesan cheese.
Bake at 350 degrees for 20-30 minutes or until casserole is bubbling and cheese has browned. Serves 4-5.
|Saute mushrooms in butter over high heat then add flour|