Amish “Marry Me” Chicken Casserole

Amish “Marry Me” Chicken Casserole

This casserole is rich, creamy, and has a wonderful tang from the sun-dried tomatoes (which you can find in the bulk food aisle at the dry goods store).

• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Servings: 8 hearty portions

Ingredients:

• The Noodles: 6 cups of cooked medium egg noodles (Homemade is best, but a bag from the store works just fine).
• The Meat: 2 ½ cups chopped cooked chicken (This is perfect for using up leftover Sunday roast chicken, or you can use 2 pints of canned chicken, drained).
• The Sauce:
  • 4 tablespoons butter (we prefer real butter, not margarine)
  • 1 medium yellow onion, finely chopped (replaces the shallots)
  • 1 tablespoon minced garlic
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth (or water mixed with good chicken base)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon dried thyme (or poultry seasoning if that’s what you have)
  • ½ teaspoon salt (more to taste)
  • ½ teaspoon black pepper
  • ⅔ cup sun-dried tomatoes, drained of oil and chopped rough
  • Dash of red pepper flakes (optional, if you like a little heat)
• The Cheese: ¾ cup grated Parmesan cheese
• The Topping: ½ cup crushed Ritz crackers or buttery breadcrumbs mixed with the remaining cheese.

Instructions:

1. Get the Oven Ready: Preheat your oven to 350°F (180°C). Grease a standard 9×13 casserole dish or a 2-quart baking dish with a little butter.
2. Cook the Noodles: Boil a large pot of salted water. Cook your egg noodles until they are al dente (just a little bit firm). If you are using fresh homemade noodles, this will only take a few minutes. Drain them well and set them aside.
3. Start the Roux: In a large skillet or dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and see-through, usually about 3-4 minutes. Stir in the garlic, thyme, and red pepper flakes (if using) and cook for just another minute until it smells wonderful.
4. Make it Thick: Sprinkle the flour over the onions and butter. Stir constantly for about 2 minutes to cook out the raw flour taste. It will look like a thick paste.
5. Create the Cream Sauce: Slowly pour in the chicken broth while whisking so you don’t get lumps. Then add the milk and cream. Stir in the chopped sun-dried tomatoes. Let it bubble gently until it thickens up into a nice gravy (about 5 minutes). Taste it and add your salt and pepper.
6. Mix it All Up: Remove the skillet from the heat. Stir in ½ cup of the Parmesan cheese until melted. Add your cooked chicken and the drained noodles right into the sauce and toss until everything is coated well.
7. Bake: Pour the mixture into your greased casserole dish. In a small bowl, mix the crushed crackers with the remaining ¼ cup of Parmesan cheese. Sprinkle this over the top of the casserole.
8. Finish: Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cracker topping is golden brown. Let it sit for 5-10 minutes before serving so the sauce sets up a bit.

Kitchen Notes:

• Vegetables: If you want to stretch this meal further, you can stir in a cup of frozen peas or cooked green beans before baking.
• Leftovers: This warms up beautifully the next day for lunch, though the noodles might soak up a bit more of the sauce.