By Kevin Williams
Letting food chill overnight is a great way to let flavors meld and blend and, yeah, just makes for a super taste. I almost always let cookie dough chill overnight for the same reason, but the taste positives work just as well on soups, stews,and casseroles.
This recipe comes from an Amish woman in Wisconsin….These types of recipes are popular in Amish kitchens. More and more Amish do have gas-powered refrigerators. Their presence enhances food safety and has popularized dishes that might have once sat overnight on the kitchen counter to stay in the safer confines of the refrigerator.
I have been to Amish settlements in Pardeeville, Kingston, and Brodhead, Wisconsin. The Amish population has grown a ton in that states over the past 20 years, especially in the rural west near the town of Cashton. The Amish in Wisconsin tend to be a pretty conservative and traditional group overall.
My parents tried this recipe and really liked it. My Mom cut the recipe in half since she just has herself and my father to feed. They both declared it a very tasty recipe that they’ll definitely have again!
- 2 cups cooked chicken
- 2 cups uncooked macaroni
- 2 cans cream of chicken soup
- 2 cups milk
- ½ teaspoon salt
- ½ medium onion, chopped
- ¼ teaspoon pepper
- 3 tablespoons butter
- 1 cup grated cheese
- Melt the cheese with the seasonings, milk, and soup.
- When cool, pour over remaining ingredients.
- Mix and put into a greased casserole.
- Let set overnight and bake 1½ hours at 350.