Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Chunks of chicken fill this Amish noodle casserole. A potluck pleaser.

Recipe Summary test

10 mins
35 mins
45 mins
1 9x13-inch casserole


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.

  • While egg noodles are cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  • Melt butter in a medium saucepan over low heat. Gradually add flour, stirring until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in chicken broth and milk. Increase heat to medium and cook and stir until mixture is bubbling and slightly thickened, 5 to 7 minutes. Remove sauce from the heat and stir in salt and pepper.

  • Combine reserved egg noodles, cooked chicken, and mushrooms in a large bowl. Add sauce and stir until combined. Spoon mixture into the prepared baking dish and sprinkle with Parmesan cheese.

  • Bake, uncovered, in the preheated oven until thoroughly heated, about 20 minutes.

Nutrition Facts

229 calories; protein 10.8g; carbohydrates 17.7g; fat 12.6g; cholesterol 58.8mg; sodium 738.2mg. Full Nutrition