Amish Chicken Noodle Casserole

Vickie Parks


To reduce cooking time, this recipe utilizes leftover rotisserie or baked chicken. The recipe produces a hearty casserole that makes a filling and delicious dinner, especially if you serve some fresh baked bread and a generous serving of steamed vegetables on the side.


★★★★★ 3 votes

20 Min
25 Min


  • 8 oz
    package medium egg noodles
  • 1/2 cup
    unsalted butter
  • 1/3 cup
    all-purpose flour
  • 2 cups
    low-sodium chicken broth
  • 1 cup
  • 1 tsp
  • 1/2 tsp
    black pepper, or to taste
  • 2 cups
    cooked chicken (such as leftover rotisserie chicken)
  • 8 oz
    sliced button mushrooms
  • 1/2 medium
    onion, chopped
  • 1 Tbsp
    fresh basil, chopped
  • 1 Tbsp
    fresh parsley, chopped
  • 1/4 cup
    grated parmesan cheese

How to Make Amish Chicken Noodle Casserole


  1. Cook noodles according to package directions. Drain noodles thoroughly. Return noodles to the pot they were cooked in, and set the pot aside for the time being.
  2. Preheat oven to 350°F. Grease (or spray) a 9x13-inch baking dish; set aside.
  3. In a medium saucepan over low heat, melt butter. Gradually add flour, stirring frequently until smooth. Cook for 1 minute, stirring constantly. Add the chicken broth and milk, then increase heat to medium and cook, stirring constantly, about 5 minutes or until sauce is slightly thickened and begins to bubble. Stir in salt and pepper; set sauce aside.
  4. Add the chicken, mushrooms, onion, basil and parsley to the drained noodles, and combine well. Add the sauce to the chicken-noodle mixture. Transfer the mixture to the baking dish. Sprinkle the Parmesan cheese on top.
  5. Bake uncovered for 25 minutes, or until heated throughout. Serve immediately.

Printable Recipe Card

About Amish Chicken Noodle Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American

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