Delicious Amish Chicken Casserole for Cozy Nights
A heartwarming dish that combines tender chicken, hearty vegetables, and a creamy sauce, all baked to perfection under a golden-brown topping.
Equipment
- Large Pot
- Mixing Bowl
- Baking Dish
- Pan
Ingredients
Main Ingredients
- 2 cups Cooked, shredded chicken breasts Can use rotisserie chicken or poach fresh chicken.
- 3 cups Egg noodles Cook until al dente.
- 2 cups Mixed vegetables Use fresh or frozen (peas, carrots, corn).
- 1 can Cream of chicken soup About 10.5 ounces.
- ½ cup Milk Whole or 2% milk works well.
- 1 cup Shredded sharp cheddar cheese For topping.
- ½ cup Breadcrumbs Preferably seasoned.
Seasonings
- 1 tbsp Olive oil For sautéing vegetables.
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
- In a pan, heat olive oil over medium heat. Sauté mixed vegetables for 3-5 minutes until tender.
- In a mixing bowl, combine the drained noodles, cooked chicken, sautéed vegetables, cream of chicken soup, and milk. Stir until well combined.
- Season with salt and pepper to taste, mixing well.
- Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly.
- Sprinkle shredded cheddar cheese over the top.
- In a small bowl, mix breadcrumbs with a drizzle of olive oil and sprinkle over the cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
- Let the casserole rest for 10 minutes before serving.
- Serve warm and enjoy!
Notes
This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.