This Amish Creamy Chicken Noodle Bake is a comforting dish that brings back memories of Sunday dinners at Grandma’s house. Rooted in the heart of Midwestern cooking, this recipe combines the simplicity and warmth of traditional Amish cuisine with the creamy, hearty goodness that we all crave. It’s perfect for those chilly evenings when you want something that feels like a warm hug from the inside out. This dish is not just about feeding the body, but also nourishing the soul, reminding us of the simpler times when family gathered around the table to share stories and laughter.
This creamy chicken noodle bake pairs wonderfully with a fresh green salad, perhaps with a tangy vinaigrette to cut through the richness of the dish. A side of steamed green beans or roasted carrots would add a nice touch of color and a bit of crunch. And of course, you can’t go wrong with a slice of homemade bread or a warm dinner roll to soak up every last bit of that creamy sauce.
Amish Creamy Chicken Noodle Bake
Servings: 6
Ingredients
3 cups cooked chicken, shredded
12 oz egg noodles
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup frozen peas
1/2 cup diced carrots
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter
Directions
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package instructions, then drain and set aside.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Stir until smooth.
Add the shredded chicken, cooked noodles, peas, carrots, garlic powder, salt, and pepper to the soup mixture. Mix well to combine.
Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
Sprinkle the shredded cheddar cheese over the top of the noodle mixture.
In a small bowl, combine the crushed crackers with the melted butter, then sprinkle evenly over the cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
Let it cool for a few minutes before serving. Enjoy!
Variations & Tips
For a bit of a kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the soup mixture. You can also swap out the peas and carrots for other vegetables like broccoli or corn, depending on what you have on hand. For a lighter version, use low-fat sour cream and reduced-fat cheese. If you’re looking to add a bit more flavor, consider using rotisserie chicken for a richer taste.
