Amish Chicken Casserole

My only problem with this recipe is that it takes forever to make the white sauce. Oh well, patience is a virtue, isn't it?

Amish Chicken Casserole

Found this one in Southern Living magazine many years ago.

8 oz band noodles
½ cup butter or margarine
1/3 cup flour
2 cups chicken broth
1 cup milk
2 tsp salt
½ tsp pepper
2 cups chopped cooked chicken
2 cup peas

Cook noodles, drain and set aside.

Preheat oven to 350!F/175°C.

Melt butter in a medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper, set aside.

Combine noodles, chicken, and peas. Stir in sauce. (Alternatively: add noodles, chicken and peas to sauce in pan). Spoon into a lightly greased 13x9 casserole. Bake uncovered at 350° for 30 minutes or until thoroughly heated.

Can also be frozen before being cooked. Thaw completely before cooking, needs at least 24 hours in the fridge to thaw.


I think it tastes even better after freezing, or as a leftover.

Comments

Post a Comment

Popular posts from this blog

Turkey Taco Bowls

  Turkey Taco Bowl I am always on the lookout for new recipes using ground turkey. We usually just make “Frikadellen”, which are somewhere between a meatball (virtually unknown here) and hamburgers. In other words, meat patties. Sometimes we make them hamurger size, sometimes smaller, which are handy as quick snacks. Anyway, when I saw this one, it really struck a chord with me. I think Norbert was a bit suspicious of it at first, but afterwards both he and Lucas agreed it was a keeper. 1 lb (500 g) ground turkey 1 onion, diced 1 red bell pepper, diced 1 cup corn kernels 1 can black or kidney beans, drained and rinsed Taco seasoning 2 cups cooked rice Heat a bit of oil and put a bit of seasoning in it. (This makes a big difference!) Saute the meat until done, adding seasoning to the meat as it cooks. Then add the onion and bell pepper, and saute until soft. Stir in corn, beans and more seasoning if desired. Cook 2-3 minutes until heated through. Put rice in bowls, then top with tur...
Read more

Barley Vegetable Casserole

We try to eat meatless at least once a week. We like this one, not only delicious but also very easy to make. 2/3 cup (125 g) uncooked barley (not quick cooking) ¼ cup (75 ml) vegetable broth 4 cups (@400 g) mixed frozen vegetables ½ tsp garlic powder ¼ tsp black pepper 2 cups (500 ml) vegetable broth ½ tsp butter ½ tsp salt Preheat oven to 350°F/175°C. Lightly grease a 1.5 quart (1.5 liter) casserole. Place barley and the ¼ cup (75 ml) vegetable broth in a medium nonstick skillet over medium heat. Heat for 3 minutes or until lightly browned, stirring frequently. Transfer to prepared casserole. Put vegetables, garlic, pepper, and 2 cups (500 ml) broth into casserole. Mix well. Cover and bake 50 minutes, or until barley is tender and most of liquid is absorbed. Stir several times during baking. If needed, leave uncovered the last 10 minutes so that the liquid is absorbed. Stir in butter and salt. Let stand 5 minutes before serving. NOTE...
Read more
Image
 Cajun Pork Chops and Wild Rice I found this recipe the other day and knew we had to try it. It turned out even better than expected. I mus also say it tastes a lot better than it photographs! Serve with a green salad, 2 cups cooked wild rice 2 pork chops Vegetable or olive oil Cajun seasoning Chopped celery (optional) Chopped bell pepper Chopped onion 2 beef bullion cubes or 2 tsp beef bullion powder 1/3 cup heavy cream (or water) Cook rice and set aside. Season chops with Cajun seasoning. Heat oil and sprinkle a little seasoning on the oil Brown chops on both sides, remove, and set aside. Add more oil and saute vegetables. Crush the bullion cubes and sprinkle over the vegetables,  or strew the powdered broth over them. Season with Cajun seasoning, and stir. Saute until vegetables are soft. Spread rice on the bottom of an 8x8inch/20x20cm baking dish. Place chops on top. Spoon vegetables on top of chops. Pour cream (or water) around the edges. Cover tightly with aluminum foil....
Read more