By Kevin Williams
Skillet suppers are popular among the Amish. Stainless steel has been the skillet of choice for generations, but iron used to be the first choice and the pendulum is slowly swinging back to iron. And while you don’t have use an iron skillet to make this, many Amish cooks swear by the iron skillet’s ability to transfer heat evenly and thoroughly. Not to mention an infusion of iron!
This is a typical Amish “skillet supper”, but it has a very good flavor. My parents made it for supper and they were raving about it. The melding of flavors of the noodles, seasonings, and chicken made for a hearty, substantive dish with a great balance.
You know, though, in looking at the photos it isn’t a very colorful dish. I think if I were making it, I’d add some carrots or peas to it just to give it a bit more pop, then I think you’d have an even more amazing experience.
- olive oil for the skillet
- 1 tablespoon Italian seasoning
- 2 pounds chicken strips or diced chicken breasts
- 8 ounces fresh mushrooms thickly sliced
- ½ cup sliced celery
- ½ cup chopped onion
- 2 cups chicken stock plus more as needed
- 8 ounces medium egg noodles
- 1 cup milk
- 4 ounces cream cheese cut in small pieces
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- coat chicken with Italian seasonings
- Heat the oil in the skillet until it is very hot.
- Add the chicken and saute until it is just golden on all sides.
- Add the mushrooms, celery, and onion and saute until tender.
- Add the 2 cups of the chicken stock
- Bring to a simmer.
- Add the noodles.
- Simmer, stirring often, until the noodles are cooked. Add chicken stock as needed to keep the mixture from getting too dry.
- When noodles are cooked add the milk and cream cheese.
- Stir until the mixture is smooth and creamy.
- If it the sauce seems too thin just simmer to let some of the liquid evaporate.
- Taste and add salt and pepper if needed.
- Stir in the chopped parsley and serve.