By Kevin Williams
Dutch ovens are quite popular in Amish kitchens and this recipe reflects that. It comes from an Amish woman who lives near Shipshewana, Indiana.
Recipe tester Barbara tried it and had this to say:
“It is an excellent beginner recipe for making a sauce from scratch. I added a little onion powder because we like that enhancement. The measurements were spot on as well as the directions. I will make again and add other things, spicing to the sauce.”
And the best endorsement of all, Barbara said her husband gave it a thumbs up and said he’d eat this meal again. So there you go!
EMMA’S AMISH DUTCH OVEN CHICKEN
8 oz. broad egg noodles
1/2 cup (1 stick) butter
8 oz. fresh mushrooms, sliced
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
2 Tblsp chopped parsley
Lightly oil or spray dutch oven. Cook noodles as directed on package. Do not overcook. Melt butter in dutch oven over a full compliment of coals (or accordingly if you are using an electric oven). Add mushrooms and cook until lightly browned. Stir in flour and cook for several minutes. Stir in milk, broth, salt and pepper; whisk sauce constantly until thickened. Add noodles, chicken and parsley; stir until well combined. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20-30 minutes or until casserole is bubbling and cheese has browned. Serves 4-5.