Don’t be a chicken! Give this Amish Chicken Bake a try! There’s nothing to be afraid of… we promise. Well, unless you’re scared of falling madly in love with this blend of bouncy pasta, perfectly juicy chicken, and garden-fresh yummy veggies; then maybe there should be some concern. But we think that’s silly! Don’t miss out on the greatness that is this Amish Chicken Bake. It’s too good to miss out on!
Ingredients
- 12 ounces pasta, such as penne
- 1 1/2 cups fresh or frozen broccoli florets
- 1/4 cup butter
- 2 tablespoons arrowroot powder
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups chicken, cooked and shredded
- 1 (4-ounce) can mushrooms
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- salt, to taste
- pepper, to taste
- 1/2 cup parmesan cheese
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Bring a large stockpot of water to a boil.
Step 4 –Add the pasta and the broccoli and cook until the pasta is al dente and the broccoli is tender.
Step 5 –Drain the pasta and the broccoli.
Step 6 –In the same stockpot, melt the butter.
Step 7 –Add the arrowroot powder to the melted butter and stir until it is smooth.
Step 8 –Add the chicken broth and the heavy cream to the butter mixture and cook on low heat until it thickens.
Step 9 –Add the shredded chicken to the sauce and stir to combine.
Step 10 –Add the mushrooms, the red bell pepper, the green bell pepper, the salt, and the pepper to the chicken mixture and stir to combine.
Step 11 –Add the pasta and the broccoli to the chicken mixture and stir to combine.
Step 12 –Pour the chicken mixture into the prepared baking dish.
Step 13 –Sprinkle the casserole with the parmesan cheese.
Step 14 –Bake the casserole until the cheese has melted, about 30 minutes.
Step 15 –Serve.
