Creamy Parmesan Chicken Casserole: AKA Amish Chicken — Pasta is coated in a creamy Parmesan sauce that has been elevated with wine and thyme and is tossed with shredded chicken for an updated version of an old fashioned comfort dish.
Is it cold where you are?
Are you desiring a meal that will fill you up with warmth and comfort?
What about a casserole that pleases the pickiest of eaters and is made with REAL food? No canned soups here!
A serving of this creamy casserole is like a warm hug from your Nana. It is hearty, rich, warm, and filling.
I have just the thing for you!
Creamy Parmesan Chicken Casserole
Whenever I think of my mom’s baked Amish Chicken dish I don’t get excited like I do for my Southwestern Cobb Salad or a Chicken Marsala, pasta, but every time I take a bite of it I truly feel filled up with love.
It speaks of my childhood to me, it is comfort food at it’s finest–rich and soul-satisfying, yet SIMPLE.
While growing up, one dish my mom was known for was a creamy chicken casserole she referred to as Amish Chicken.
It is funny she was known for this dish, because it was not one of her favorites. She prefers bold flavors and this dish had been historically blander in flavors.
Creamy Parmesan Chicken Bake is loved because:
- Picky eaters and kids seem to inhale this meal–leaving a busy parent satisfied that they could serve one meal without any complaints.
- It is relatively easy to make.
- It is warm and filling, which for Ohio winters, was greatly appreciated.
However, the original recipe for Amish Chicken was fairly boring and I wanted to jazz it up so that I could serve this meal to my family with a bit more culinary flair (but that picky eaters would still devour!)
How to Make Creamy Parmesan Chicken Casserole
- The Base: I start with whole wheat rotini pasta which provides this easy pasta dinner with more fiber and protein than the traditional white pasta. I love to use rotini pasta for this casserole because the creamy sauce gets stuck in every nook and cranny of the pasta.
- The Chicken: I use my diced roasted chicken because I almost always have it in my freezer and if not, it is so easy to whip up and so much more tasty than boiled chicken.
- The Sauce: This is where I get fancy with it–because it takes all of 2 seconds more and takes the dish up about oh, 100 notches!! I start with a typical roux with flour and butter and then deglaze the pan with a dry white wine. I also use my homemade chicken stock, milk, and fresh thyme.
- The Cheese: Growing up, my mom always used that grated cheese that came from a green can in this dish. I use freshly grated Parmesan Cheese–as my mom only does now as well.
So you need to make this Amish Chicken. Or Creamy Parmesan Chicken. Or Chicken Rotini Bake. Whatever you call it, you need it! Like now. For your family, for your friends, for someone who just had a baby, for a sick relative…OR just because you feel like a big hug in the form of a delicious meal!!
How to Freeze Creamy Parmesan Noodle Bake
- 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 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 Rotini Casserole
- Use up leftover turkey in this casserole as well–it would then be very similar to a Turkey Tetrazzini.
- I use whole wheat rotini noodles for this creamy casserole, but regular pasta will work, as will corkscrew pasta.
- 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 casserole with a good splash of hot sauce before serving. hick
Recipe For Parmesan Chicken Casserole
Creamy Parmesan Chicken Casserole
Pasta is coated in a creamy Parmesan sauce that has been elevated with wine and thyme and is tossed with shredded chicken for an updated version of an old fashioned comfort dish.
- 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.