This Creamy Chicken Casserole, also known as Amish Chicken, is one of the most comforting casserole recipes. Pasta is coated in a creamy Parmesan sauce and is tossed with shredded chicken for an easy, creamy chicken casserole.
My mom has been making a Creamy Chicken Casserole for decades that she referred to as Amish Chicken.
Her Amish Chicken Casserole was made with a simple creamy Parmesan sauce, noodles and shredded chicken.
While this Chicken Casserole, may not get my taste buds as excited as Southwestern Cobb Salad or a Chicken Marsala, every time I take a bite of this Creamy Chicken Casserole, I truly feel filled up with love.
Creamy Chicken Casserole
This Creamy Noodle Casserole with chicken speaks of my childhood to me, it is comfort food at it’s finest–rich and soul-satisfying, yet SIMPLE!
Amish Chicken Bake is loved because:
- Picky eaters and inhale this meal.
- It is relatively easy to make.
- It is warm and filling.
How to Make Creamy Chicken Casserole
Step One: Make the Cream Sauce
- In a large dutch oven, melt butter.
- Whisk in flour to form a thick roux, and let cook for 1 minute.
- Slowly, whisk in white wine and chicken stock.
- Allow the sauce to thicken, about 3-4 minutes.
- Whisk in milk, Parmesan, and seasonings.
- Cook for 2-3 minutes longer, or until sauce is combined and gently simmering.
Step Two: Prepare Pasta
- While making the cream sauce, bring a large stock pan filled with water to a rapid boil.
- Season the pasta water generously with salt.
- Add in pasta and cook for 1 minute less than package suggest.
- Drain pasta, reserving 1/2 cup cooking liquid.
Step Three: Assemble Chicken Casserole
- Add the cooked pasta, along with shredded pre-cooked chicken to the cream sauce and toss well.
- Pour the chicken and noodle mixture into a greased 9×13 or 2 quart baking dish.
- Top the casserole with freshly grated Parmesan Cheese.
Step 4: Bake the Chicken Casserole
- Bake the casserole until bubbly and the cheese is slightly browned.
How to Freeze Amish Chicken
- Freeze Amish Chicken by assembling up to baking.
- Allow to cool and store in large freezer gallon sized bag or in a disposable casserole pan.
- Defrost for 12 hours in refrigerator and bake as directed.
- To Reheat: Bake at 350 degrees covered for 1 hour and then uncover and bake for 20-30 minutes until dish is bubbly and warmed through.
Notes on Creamy Chicken Casserole
- Use leftover rotisserie chicken, Instant Pot shredded chicken breasts, or leftover roasted chicken for this Chicken Casserole.
- Use up leftover turkey in this casserole as well–it would then be very similar to a Turkey Tetrazzini.
- Any pasta such as rotini or corkscrew pasta works well to hold on to the creamy sauce.
- Feel free to leave the wine out of this casserole and use all chicken stock.
- You can also leave out the fresh thyme leaves, and use 1/2 teaspoon dried thyme–or omit altogether.
- My husband and son love to top this chicken casserole with a good splash of hot sauce before serving.
More Chicken Casseroles
- The Best Chicken Pot Pie
- Salsa Verde Chicken Enchiladas
- Creamy and Cheesy Chicken and Rice
- Buffalo Chicken Potato Casserole
Creamy Chicken Casserole Recipe
Creamy Chicken Casserole
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup milk
- 1/2 cup freshly grated Parmesan Cheese
- 8 oz whole grain rotini pasta noodles cooked al dente
- 2 cups diced cooked chicken
- Preheat oven to 350.
- Lightly butter a 2 quart casserole dish.
- Melt butter in large saucepan. Add flour and whisk together for 1 minute.
- Add wine, while whisking and allow to come to a boil. Slowly add chicken stock, thyme, salt and pepper as you whisk.
- Bring mixture to a boil and continue to whisk occassionaly. Lower heat and add milk and cheese.
- Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
- Pour sauce over cooked pasta and add diced chicken to the mixture. Stir together and pour into casserole pan.
- Bake for 20- 25 minutes until top of casserole is browned.
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