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    Home » Recipes » Plain Culture

    Farmhouse Chicken Macaroni Casserole

    Published: May 18, 2021 · Updated: May 19, 2021 by Kevin Williams | 12 Comments

    Jump to Recipe

    Farmhouse Chicken Macaroni Casserole is a hearty supper recipe comes from an out of print Amish cookbook of mine that was published in Buchanan County, Iowa, home to a large and historically significant Amish settlement.  This community is full of very traditional recipes, ones that reflect a mid-20th century flair, which means canned soups in recipes.  My parents made Farmhouse Chicken Macaroni Casserole and my Dad declared it "very tasty."

    A quaint cookbook of old Amish recipes from Buchanan County, Iowa (there are none available for purchase on Amazon or anywhere else)

    Today's recipe comes from Buchanan County, Iowa and it's one of those simple farm meals that are so plentiful in Amish kitchens.

    Related Recipes: Raisin Pudding From Buchanan County, 7 Amish Carry-In Suppers

    My parents added a bit more cheese and they added mushrooms to this in addition to the cream of mushroom soup,  so it was a very mushroomy casserole.  You can't go wrong, in my opinion, with more mushrooms, but if you want to dial back on those a bit, feel free.  This is one of these casseroles that is very "breathable", meaning you can adjust proportions (more chicken or less, more cheese or less, etc) and you won't really change the basic flavor profile.  I often have written that you could eat in an Amish farmhouse kitchen for a year and have casserole every night and even though many of the recipes are somewhat similar, they are also different enough to try!

    In my experience, most Amish farms at the very least have laying hens for eggs, but many also raise their own chickens for meat. So an Amish version of this casserole would most likely use fresh farm-raised chickens and that would enhance the flavor even more. So use the freshest chicken you can get your hands on for this recipe.  And the Amish version of this would not contain that much in the way of spice, but I'm wondering if you couldn't spice it up a bit with perhaps a dash of cayenne pepper.  But that is just me, adjust the flavor as you see fit!

    So, if you want a delicious, easy, hearty supper fit for a barn-raising crew, give this a try!

    Headed into the oven!
    Out of the oven....
    Delicious!
    A very filling meal

    Jump to:
    • 🍲 Chicken Macaroni Casserole Ingredients
    • 📋 Instructions
    • 🍲 More Amish Chicken Casseroles
    • 🖨️ Full Recipe

    🍲 Chicken Macaroni Casserole Ingredients

    • 4 cups diced uncooked chicken
    • 2 cups uncooked macaroni
    • ¾ cups milk
    • 2 eggs
    • 1 /2 pound grated cheese
    • 1 /2 chopped onion
    • 1 can mushroom soup
    • 1 can cream of chicken soup
    • 1 cup crushed cracker crumbs
    • 1 tablespoon of butter

    📋 Instructions

    1. Preheat oven to 350.
    2. Mix all ingredients except for the cracker crumbs and butter store overnight in the refrigerator.
    3. Spoon casserole mixture into a 9 X 13 inch baking dish.
    4. Sprinkle with buttered crumbs and bake 1 hour at 350.

    🍲 More Amish Chicken Casseroles

    Gloria's Cheat Chicken Casserole - So good!

    Church Committee's Chicken Casserole - Try this!

    Easy Sour Cream Chicken Casserole - Wow!

    🖨️ Full Recipe

    Farmhouse Chicken Macaroni Casserole

    Farmhouse Chicken Macaroni Casserole

    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Amish

    Ingredients
      

    • 4 cups diced uncooked chicken
    • 2 cups uncooked macaroni
    • ¾ cups milk
    • two eggs
    • 1 /2 pound grated cheese
    • 1 /2 chopped onion
    • 1 can cream of mushroom soup
    • 1 can cream of chicken soup
    • 1 cup cracker crumbs
    • 1 tablespoon butter

    Instructions
     

    • Mix all ingredients except for the cracker crumbs and butter store overnight in the refrigerator
    • Preheat oven to 350.
    • .Spoon casserole mixture into a 9 X 13 inch baking dish.
    • Melt butter and mix into crumbs.
    • Sprinkle with buttered crumbs and bake 1 hour at 350.
    Tried this recipe?Let us know how it was!
    « The Amish Cook's Classic Oven-Baked French Toast
    Lazy Woman's Cake »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Ann Nagel

      May 18, 2021 at 5:30 pm

      Kevin,

      I made this dish without the mushrooms. Did add slices of green and orange pepper for color. It was mighty tasty and went fast at our church supper last spring when we could meet in person.

      Ann Nagel

      Reply
      • Kevin Williams

        May 18, 2021 at 5:44 pm

        Thanks for telling me, Ann, I am glad you liked it. I hope you are well!!

        Reply
    2. Walter Miller

      May 19, 2021 at 1:18 am

      There are two eggs listed in one of the above recipes, but not in the other. Are the eggs to be a part of the recipe?

      Reply
      • Kevin Williams

        May 19, 2021 at 8:34 am

        thanks, Walter, the eggs were omitted in the print version of the recipe, I put them in.

        Reply
    3. Rose Wilkinson

      May 19, 2021 at 2:12 am

      Why would you preheat the oven then mix all the ingredients together & store them overnight in the refrigerator???!!!

      Reply
      • Kevin Williams

        May 19, 2021 at 8:34 am

        thanks, Rose, the steps were inverted, I switched them.

        Reply
      • DIANE D.

        May 19, 2021 at 11:57 am

        The main ingredient is of course the chicken. Is it cooked chicken or raw??

        Reply
        • Kevin Williams

          May 19, 2021 at 12:41 pm

          uncooked, thanks, I changed the recipe just now to reflect that!

    4. Karen Fales

      May 19, 2021 at 9:47 am

      Is the chicken raw or cooked?

      Reply
      • Kevin Williams

        May 19, 2021 at 12:41 pm

        Hi, Karen - uncooked, thanks, I changed the recipe just now to reflect that!

        Reply
    5. Jean nelson

      May 19, 2021 at 11:56 am

      Is this 4 cups of chicken raw or already cooked?

      Reply
      • Kevin Williams

        May 19, 2021 at 12:41 pm

        Jean - uncooked, thanks, I changed the recipe just now to reflect that!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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