This is a great dish to use up leftover chicken. The week after I wrote this post about my frugal $5 chicken, I got two more whole chickens for $7 - for both of them! So we've been eating a lot of chicken lately! I cooked them in the crockpot, with about 4 cups of water, a couple of bay leaves, and some seasoning salt. Then I shredded the leftover chicken and froze it in ziploc bags, 2 1/2 cups to each bag. I also froze the broth in 2 cup amounts.
That has made meal planning very simple lately. Just pull out a bag of chicken and a bag of broth in the morning, and they were ready for this casserole in the afternoon.
I asked Hubby for some ideas of what meals he would like, and chicken and noodles was one of his choices. I had remembered having a chicken noodle casserole when I was a teen during a visit to an Amish farm. Of course, they had homemade noodles in their casserole. If you have time to make homemade noodles, go for it. I just haven't had that kind of time with a toddler underfoot! (Although I would like to try that again soon.)
The only thing I changed with this recipe is that I omitted the mushrooms (due to my allergy) and used peas instead. It turned out great!
Amish Chicken Noodle Casserole
Ingredients
- 8 ounces noodles, cooked
- 2 cups cooked chicken, cubed
- 2 cups chicken broth (canned is ok)
- 1 cup milk
- 1 (4 ounce) can mushrooms
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup margarine
- 1/3 cup flour
- 1/3 cup grated parmesan cheese
