8 oz. wide Amish egg noodles

1/2 cup butter

8 oz. fresh mushrooms, sliced

1/3 cup flour

2 cups chicken broth

1 cup milk

salt and pepper, to taste

1/3 cup freshly grated Parmesan cheese

2 cups cooked chicken, cut in cubes

generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.

Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.

Troyer Chicken Noodle Casserole.

¼ cup onion, chopped

2 tbsp. Troyer Amish roll butter

2 c. cooked chicken

12 oz. your favorite Troyer Amish Wedding Food Noodles, cooked & drained

½ c. milk

1 can cream of chicken soup

1 can cream of mushroom soup

2 tbsp. pimento

¼ c. chopped almonds, toasted


Brown onion in butter. Blend soups, browned onion and rest of ingredients. Pour into oven proof casserole dish. Top with almonds. Bake at 375 degrees.

(Printed from COOKS.COM)