Amish Chicken & Noodles over Mashed Potatoes
Tender chicken in thick gravy over homemade noodles, served on mashed potatoes. Yes, carbs on carbs. Yes, it works. One of those meals that works when you just came in from shoveling. Stick-to-your-ribs comfort. This is what we would commonly call a "cookup." Works wonderfully with leftover rotisserie chicken. You can even use instant mashed for this one.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 6 oz egg noodles
- 2 cups chicken broth
- 1/4 cup all-purpose flour
- 1 cup heavy cream (or half-and-half)
- 2 tbsp butter
- 1/2 tsp poultry seasoning
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- 4 servings mashed potatoes (homemade or instant)
Instructions
- Boil egg noodles in chicken broth with butter until tender, about 8–10 minutes. Remove noodles with a slotted spoon and set aside, reserving the broth in the pot.
- In the same pot with the reserved broth, whisk together 1/4 cup flour with 1/2 cup of the hot broth until smooth (no lumps).
- Add heavy cream and bring to a simmer, stirring constantly until thickened into a gravy, about 5 minutes. The gravy should coat the back of a spoon.
- Stir in shredded chicken, poultry seasoning, and garlic powder. Add the cooked noodles back in. Simmer 5 more minutes.
- Season generously with salt and black pepper to taste.
- Spoon over hot mashed potatoes and serve immediately.
Notes:
- The gravy should be thick enough to cling to the noodles—if it's too thin, simmer longer or add a cornstarch slurry.
- Don't skip the mashed potatoes underneath. The gravy soaks in and it's the whole point.
- Leftovers get even better as the noodles absorb more gravy overnight.
- This is perfect "cookup" food—use what you have. Rotisserie chicken, instant mashed, whatever gets dinner on the table.