By Kevin Williams
This recipe has gotten rave reviews. It first ran on Amish365 website about 10 years ago and received a lot of 5-star reviews from readers (back when we had a recipe rating system in place) I don’t think it’s run since and those old, old, old posts are even available anymore, unfortunately. But this recipe comes to us from an Amish woman outside Bremen, Indiana. It’s an amazingly hearty, heaping casserole that feeds a lot of hungry people. Give it a try!
The original recipe calls for “heavy noodles” which would be a thicker noodle, but, we’ve had readers try it with square noodles, light angel hair type noodles, any type of noodle works well with this recipe. If you want a casserole that is easy with amazing texture and flavor this is a 5-star favorite!
- 1 package (8-ounces) heavy noodles
- 2 large eggs, beaten
- Salt and pepper to taste
- 2 cups cooked chicken, diced
- 1 can (8-ounces) creamed corn
- ½ cup chopped celery
- ¼ cup chopped onion
- ¼ cup chopped pimentos or red bell pepper
- Preheat oven to 350° F.
- Grease or spray a 9-inch pie pan with cooking oil spray.
- Cook noodles per package directions for al dente; drain well.
- Beat together the eggs, salt and pepper.
- Stir in the chicken, corn, celery, onion and pimentos.
- Blend into the noodles.
- Pour into prepared pan.
- Bake for 45 minutes or until bubbly.
- Let set about 5 minutes before serving.