My Amish neighbor showed me this dish. Guests have gone bonkers over it!.

 

Introduction: A Taste of Amish Tradition

You know those dishes that instantly make a table fall silent—where every guest takes a bite and goes, "What is this?! This is amazing!" That's exactly what happened the first time I served this dish. And I have my Amish neighbor, Miriam, to thank for it.

In a world of fast food and 3-minute microwave meals, there's something special about recipes that come from a simpler time—made with intention, tradition, and heart. The Amish live by those values every day, and their food reflects that. When I moved into a rural part of Pennsylvania, I got to know Miriam and her family, who live just down the road.

One afternoon, I helped her shell peas on her porch while her bread baked in a wood-fired oven. The smell was unreal. That day, she introduced me to this dish: Amish Chicken and Buttery Noodles Casserole. She just called it “supper.” I call it magic.

Since then, I’ve made it dozens of times. Every single guest I've served it to has raved about it—many have begged for the recipe. Today, I’m sharing it with you.

Let’s dive in.

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🍽 What Makes This Dish So Special?

At its core, it’s comfort food—rich, simple, and timeless. But there’s more to it than that:

• No canned soups or shortcuts.

• Handmade noodles (or quality store-bought, if you prefer).

• Slow-roasted chicken, seasoned just right.

• A buttery cream sauce that soaks into the noodles and ties everything together.

• It’s humble, hearty, and full of love.

This dish embodies everything Amish cooking is known for—homey, filling, and meant to feed a crowd.

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🛒 Ingredients (Serves 6–8)

For the Chicken:

• 2 lbs bone-in, skin-on chicken thighs or breasts (organic or free-range if possible)

• Salt and pepper

• 1 tsp dried thyme

• 1 tsp garlic powder

• 1 tbsp olive oil

For the Noodles:

• 12 oz Amish-style egg noodles (or wide egg noodles)

• Salted water for boiling

For the Sauce:

• ½ cup (1 stick) unsalted butter

• 2 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 1 tsp chicken bouillon or base (for flavor depth)

• Salt and cracked black pepper to taste

Optional Add-Ins:

• 1 cup frozen peas or corn

• ½ cup sautéed onions

• Fresh parsley for garnish

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👩‍🍳 Step-by-Step Instructions

Step 1: Roast the Chicken

1. Preheat oven to 375°F (190°C).

2. Pat chicken dry and season both sides generously with salt, pepper, garlic powder, and thyme.

3. Heat olive oil in a cast-iron skillet or oven-safe pan over medium heat. Sear the chicken skin-side down until browned (about 5 minutes).

4. Flip and transfer skillet to the oven. Roast for 25–30 minutes, or until chicken reaches 165°F internally.

5. Let rest for 10 minutes. Then shred or cut into chunks. Discard skin and bones.

Tip from Miriam: “Don’t rush the chicken. Let it soak in flavor. That’s the secret.”

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Step 2: Cook the Noodles

While the chicken’s in the oven:

1. Boil salted water in a large pot.

2. Cook noodles until just al dente—don’t overcook! They’ll absorb sauce later.

3. Drain and set aside. Drizzle with a tiny bit of olive oil so they don’t stick.

Optional: Use homemade noodles if you want to go full Amish.

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Step 3: Make the Creamy Sauce

This is the heart of the dish.

1. In a medium saucepan, melt the butter over medium heat.

2. Whisk in the flour and cook for 1–2 minutes to form a light roux.

3. Gradually pour in milk and cream while whisking continuously to avoid lumps.

4. Add bouillon, a pinch of salt, and pepper.

5. Simmer gently until thickened (5–7 minutes). Stir constantly.

Sauce should coat the back of a spoon but still be pourable. If it’s too thick, thin with more milk.

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Step 4: Assemble the Dish

1. In a large baking dish (9x13), spread a layer of noodles.

2. Add the chicken on top.

3. Pour the creamy sauce over everything and stir gently to combine.

4. If using peas, corn, or onions, fold them in now.

5. Optional: Top with a few extra pats of butter for that golden finish.

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Step 5: Bake

1. Preheat oven to 350°F (175°C).

2. Cover the casserole with foil and bake for 20 minutes.

3. Remove foil and bake for another 10–15 minutes until bubbly and slightly golden.

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Step 6: Serve & Enjoy

Let it cool slightly before serving. Garnish with fresh parsley if you like.

Serve with:

• Fresh baked bread or rolls

• A light green salad or coleslaw

• Apple butter or Amish pickles on the side

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🧈 The Secret Ingredient? Butter (And Lots of It)

Miriam once said to me, “If it doesn’t shine, it needs more butter.”

The sauce in this recipe is what turns it from a good casserole into a great one. The butter melds with cream and milk to create a rich, velvety texture that coats every noodle and piece of chicken. It’s comforting in the deepest sense—perfect after a long day, for Sunday dinner, or even on a holiday table.

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🧠 Why This Dish Works

Let’s break it down:

1. Flavor Depth

The chicken is seasoned and slow-roasted, not just boiled or tossed in. It brings flavor you can taste in every bite.

2. Texture

Al dente noodles, creamy sauce, and tender chicken—every forkful has contrast and balance.

3. Simple Ingredients

Everything in this dish is easy to find. There are no processed shortcuts, and yet the results taste gourmet.

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👵 Amish Wisdom in the Kitchen

Miriam once told me something I’ll never forget:

“We don’t cook to impress—we cook to nourish. But when you do it with love, people always come back for seconds.”

That’s the essence of Amish cooking: feed people well, and feed them with love. This recipe captures that spirit. It’s not flashy. It doesn’t rely on exotic spices or fancy techniques. But it fills a home with warmth and leaves guests asking for the recipe every time.

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🥡 Leftovers & Reheating

To Store:

• Refrigerate leftovers in an airtight container for up to 4 days.

To Reheat:

• Add a splash of milk before microwaving or reheating in the oven, covered with foil.

To Freeze:

• This dish freezes beautifully. Store in a foil container, freeze after assembling but before baking. Thaw overnight and bake as directed.

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🥕 Variations You Can Try

• Vegetarian: Use mushrooms instead of chicken and swap chicken bouillon for veggie broth.

• Cheesy: Add shredded cheddar or parmesan to the sauce.

• Spicy: Add crushed red pepper flakes or paprika.

• With Ham: Substitute roasted chicken with diced ham for a different twist.

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📖 Full Recipe Recap

Amish Chicken & Buttery Noodles Casserole

Ingredients:

• 2 lbs chicken (bone-in or boneless)

• 12 oz egg noodles

• ½ cup unsalted butter

• 2 tbsp flour

• 2 cups milk

• 1 cup cream

• Seasonings: salt, pepper, thyme, garlic powder

• 1 tsp chicken bouillon

Instructions:

1. Roast seasoned chicken until tender. Shred.

2. Boil noodles until al dente.

3. Make cream sauce with butter, flour, milk, and cream.

4. Combine everything in a casserole dish.

5. Bake at 350°F for 30–35 minutes.

6. Let rest and serve warm.

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📝 Final Thoughts

Every time I make this dish, I think of that peaceful afternoon on Miriam’s porch—the sound of birds, the scent of rising dough, and the joy of slowing down. We may not all live like the Amish, but we can borrow their sense of care and community in how we cook and feed those we love.

So try this recipe. Share it. Savor it. It’s not just food—it’s tradition on a plate. And trust me, your guests will go absolutely bonkers over it.