Old-Fashioned Amish Creamed Chicken Recipe Is Comfort On a Plate (One Pan, 20 Minutes) High Protein Recipes Amish Recipes Chicken Recipes Dinner Vegetables Gluten-free Budget Recipes Low Sugar Recipes

Need some stick-to-your-ribs comfort food in your life? Who doesn't! This easy Amish recipe is similar to chicken a la king. The Amish typically serve it over egg noodles, but you can serve it over whatever pasta or grain you like (or even with some crusty bread). This old-fashioned Amish creamed chicken recipe is comfort on a plate!

This easy comfort food recipe includes mushrooms, peppers and peas, which all add nutrition. Check out the health benefits of mushrooms, the health benefits of peppers and the health benefits of peas. Plus, all that chicken adds a bunch of protein, too. Best of all, this flavorful meal is on the table in only about 20 minutes! 

To make this one-pan chicken dinner, you'll need butter, red bell pepper, mushrooms, flour, garlic powder, milk or cream, chicken broth, chopped cooked chicken and frozen green peas. Everything comes together in one pan for dinner, so there is minimal cleanup. Perfect, right? You can add any vegetable you like to this dish and make it your own!

This Amish chicken and noodles recipe is perfect for dinner with a side salad or fresh vegetable. Don't forget some warm bread, too!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1/2 cup (1 stick) butter (divided) 
• 1/2 cup red bell pepper, diced
• 8 ounces mushrooms, sliced
• 1/2 cup flour (all-purpose or gluten-free)
• 1/2 teaspoon garlic powder
• 1 cup milk or cream
• 2 1/2 cups chicken broth
• 4 cups cooked chicken, chopped
• 1/2 cup frozen green peas
• cooked pasta or egg noodles, for serving (optional)

Here's how to make it: 

1. Melt 4 tablespoons of the butter in a skillet. Add the bell pepper and mushrooms. Cook until tender, about 5 minutes. Remove to a plate.
2. Melt the remaining butter in the same skillet. Add the flour and garlic powder. Whisk until smooth. (To make this gluten-free, use gluten-free flour.)
3. Slowly whisk in the milk and chicken broth. Bring to a simmer, reduce heat to low and cook about 3 to 5 minutes. (You can add more chicken broth if it gets too thick.)
4. Add the mushrooms and bell pepper back to the skillet along with the chicken and peas. Cook until warmed through, about 2 to 3 minutes. Season with salt and pepper, to taste, if desired. Serve. (If you don't have leftover chicken, season two or three boneless chicken breasts and cook in a skillet until done. Remove, cool slightly and shred or chop.)
5. Store leftovers in an airtight container in the refrigerator.

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