(Scroll down for a recipe for Amish Chicken Casserole.)
The Pantry Project was tabled this week for Thanksgiving. I brought some food to share to my BIL's house, and thought he and the family wouldn't really appreciate the thrown together nature of something from the pantry, so I shopped.
Monday we did eat chicken stir fry on steamed rice. But then Tuesday my hubby was helping to butcher two deer the family killed last weekend, and when they butcher they always fry up pieces of the venison in a skillet as they cut, so that covered him. (I ate ramen noodles from the pantry.) Wednesday we went out to eat as usual. Then Thursday the holiday. Friday I went to the Grand Opening of Black Sheep Vineyards, and Saturday I cooked a turkey here so we'd have leftovers at our own house. Today we'll have those leftovers, of course. And that completes Week 3.
The dish I took to share (in addition to my traditional Dutch Apple pie) was Amish chicken casserole-- a new recipe I tried just for the holiday, but will make again soon!
Amish Chicken Casserole
1/2 cup butter
8 ounces sliced fresh mushrooms
1/3 cup flour
2 cups chicken broth (I used Organic free range)
1 cup whole milk
8 ounces noodles, cooked (I used Kluski)
2 cups chopped or shredded cooked chicken
salt, pepper, sage and poultry seasoning to taste (not too much-- the flavor sahould be subtle)
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees.
Melt the butter in a large skillet or saucepan. Saute the sliced mushrooms in the butter until they begin to brown. Add the flour and stir to combine until the flour and butter form a smooth paste. Add the chicken broth and milk and cook until thick and bubbly (about the consistency of gravy)
Add the chicken and the noodles, and the seasonings. Pour into a large casserole dish and sprinkle with the cheese. Bake uncovered 30 minutes.