2 c. cubed chicken (doesn’t need to be cooked)
2 cans cream of chicken soup (I use MSG-free)
1 can mixed vegetables or 1 c. fresh vegetables of choice (I like a broccoli, cauliflower, carrot combo)
1 pkg. Amish noodles
½ c. shredded Colby-jack cheese
½ c. milk (I use unsweetened almond milk)
1 T. chicken bouillon (I use Better than Bouillon)
Pepper to taste
Preheat oven to 375 Degrees.
In large bowl, mix together first five ingredients. In separate bowl, whisk milk and bouillon, then add to other ingredients.
Be sure all noodles are covered by soup and none are peeking out the top.
Pour into large casserole dish (I use 10×15 Pyrex rectangle glass dish) and bake for 1 hour.
Serve with green salad and dinner rolls.
Do you have a favorite recipe? Please share. I’d love to try it out. 🙂
Different Amish Fiction
By the goodness and grace of GOD, Readers’ Favorite GOLD & SILVER Medal Book Award Winner J.E.B. Spredemann, Author of the beloved Amish by Accident and Amish Secrets series, was born and raised in California and now resides in beautiful southern Indiana Amish country. Amish by Accident (by J. Spredemann) was first released in November 2012, and the author held a steady spot in Amazon’s Top 100 Authors in Religion & Spirituality, topping out at #4. Find J.E.B. on Facebook or visit jebspredemann.com.