Amish-Style Chicken Gumbo (Amish Chicken Casserole) - Amish Heritage (2024)

Ingredients

1. Bread adds texture and helps to thicken the gumbo. It also absorbs some of the flavors from the other ingredients, contributing to the overall richness.
   • Any type of white or whole wheat bread can be used. Fresh bread will provide a softer texture, while slightly stale bread may hold up better in the dish. Bread can also be toasted if desired.
2. Chicken is the main protein source and provides substance to the gumbo. It adds a hearty and savory flavor.
   • Rotisserie chicken, leftover roast chicken, boiled chicken breast, or even turkey can be used.
3. Eggs help bind the ingredients together, adding richness and a smooth texture to the dish.
4. Mayonnaise adds creaminess and a slight tanginess, enhancing the overall flavor profile. It also helps to keep the dish moist.
   • For a healthier option, use Greek yogurt or a mixture of yogurt and mayo for a tangy twist.
5. Butter adds moisture and a rich, creamy flavor enhancing the overall taste and texture.
6. Milk adds creaminess, and moisture, and helps bind the ingredients together for a rich and cohesive dish.
   • For more richness, feel free to use half and half.
7. Chicken broth adds depth of flavor and ensures the dish is moist. It enhances the savory taste and helps to blend all the ingredients together.
   • Use homemade chicken broth or bone broth for the best flavor.
8. Salt enhances all the other flavors in the dish. It is essential for seasoning and bringing out the natural flavors of the ingredients.
   • Sea salt is a great option.
9. Black pepper adds a bit of heat and a subtle spiciness.
10. American cheese adds a creamy, melty texture and a rich flavor, contributing to the comfort food aspect of this chicken casserole.
    • Feel free to use your favorite kind of cheese or shredded instead of slices. (Sharp cheddar, Colby, Monterey Jack, or a blend of cheeses all work great. For a spicier kick, use pepper jack cheese.) I will mention though, that the cream soups may be harder to spread over shredded cheese than cheese slices.
11. Cream of celery or cream of chicken soup adds a creamy base and rich flavor. They help to thicken the dish and add depth to the overall taste.
    • Use homemade cream of chicken or celery soup for a fresher taste. (Cream of mushroom works too.)
12. Buttered bread crumbs add a crunchy topping, providing a contrast in texture. They also add a bit of buttery richness to the final dish.
    • Make bread crumbs by toasting and crumbling slices of homemade bread or use panko bread crumbs.

• 9 slices bread
• 4 cups cooked, diced chicken
• 4 large eggs
• ½ cup Mayo
• ¼ cup butter (melted)
• 1 cup milk
• 1 cup chicken broth
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 or 9 slices American cheese
• 2 (10.5 ounce) cans cream of celery or cream of chicken soup
• 1 cup Panko bread crumbs mixed with approx. 3 Tbsp. melted butter

• Lay bread slices into the bottom of a 9x13" greased baking pan or large casserole dish. (Cover the bottom with a layer, then divide the remaining slices over the top. Feel free to cut the bread into cubes if desired.)

  9 slices bread

• Spread the cooked and cooled chicken over the bread.

  4 cups cooked, diced chicken

• In a bowl, beat the eggs, then add the Mayo, melted butter, milk, broth, salt, and pepper. Mix well and pour it evenly over the chicken.

  4 large eggs, ½ cup Mayo, ¼ cup butter (melted), 1 cup milk, 1 cup chicken broth, ½ teaspoon salt, ½ teaspoon black pepper

• Top with cheese slices then spread the condensed soup over the top of the cheese. (Feel free to use your favorite kind of cheese.)

  8 or 9 slices American cheese, 2 (10.5 ounce) cans cream of celery or cream of chicken soup

• Cover and refrigerate overnight.

• Bake, covered, in the preheated 350℉ oven for approximately 30 minutes. Uncover and sprinkle buttered bread crumbs over the top of the dish. Continue baking for another 40 - 45 minutes until the top is golden brown and the casserole is heated through.

  1 cup Panko bread crumbs mixed with approx. 3 Tbsp. melted butter

• For an extra crispy topping, switch on the broiler and broil under high heat for 1 minute.

• Let the casserole rest for a few minutes and serve.

• Cool and refrigerate any leftovers.

To make this, I usually buy 5-pound bags of chicken legs. They are cheap, they give me the desired amount of meat, and I cook the bones for extra chicken broth. Rotisserie chicken, leftover roast chicken, or even turkey can be used.

*When working with chicken, it is always important to make sure it is cooled properly. Do not place warm chicken into an airtight container. Cool completely, then cover it. Make sure your cooked chicken is cooled before adding it to this dish since it does not immediately get baked.

Day-old bread works great, and feel free to make your own bread crumbs for the topping.

I like to sprinkle paprika over the cheese slices for an extra touch of flavor.

*Nutrition is approximate.