Amish Chicken

Chicken Casserole

Made: August 12, 2012

Ingredients

- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups chicken broth
- 1/2 teaspoon salt
- 3/4 teaspoon celery salt
- 1 can of cream of chicken soup
- 1 can of cream of celery soup
- 8 oz Velvetta cheese; cut in pieces
- 1-12 oz package of noodles, cooked
- 4 cups diced cooked chicken
- Dry stuffing mix

Directions
- In a saucepan, melt butter over medium-low heat
- Stir flour in slowly, using a wire whisk, until the butter and flour mixture begins to bubble
- Continue cooking and stirring for about 2 minutes, remove from heat
- In a separate pan, heat chicken broth, stir in salt and celery salt
- Once broth is fully heated, add it to the butter and flour mixture, stirring quickly
- Return the saucepan to heat, stir over medium heat until sauce begins to thicken (do not let boil)
- Add soups and cheese, cook until creamy and smooth
- Mix sauces, noddles and chicken together
- Pour into a greased 9x13 casserole pan and cover with stuffing mix
- Bake at 300 F for 1 hour

I followed this recipe closely to a tee this time. I used reduced sodium chicken broth and egg noodles for this recipe. Hoping to reduce the number of pans I had to use over all, I used the same pot for my noodles and heating of the chicken broth. I only had to wash one saucepan as I had cooked the chicken in, but then used it for the main cooking of the dish. Overall, I'm very pleased with the turn out!

(Recipe used: Beverly Lewis Amish Heritage cookbook)