I love Amish recipes such as this Bishop Casserole. It’s hot, bubbly, and ever so tasty!
Check out what my pals over at Recipe Lion had to say about this recipe and the use of sage:
Dried sage is usually packaged and sold as “Rubbed” which simply means the dry leaves were gently ground. Sage is a pungent spice but will be absorbed by the pasta and sauce. Taste the final mixture just before baking and determine if you would like more sage and more salt and pepper.
One time, I wanted to see what sage smelled like so I sniffed it right from the bottle and apparently my nose is like a Hoover because the stuff went right into my nostrils. Not fun.
Ingredients
2 Tyson chicken breasts or 3 chicken thighs
3 cups water
2 tablespoons chopped celery
1 tablespoon chopped parsley
Morton salt and pepper
8 ounces Barilla wide egg noodles
1/2 cup Kerrygold butter
8 ounces button mushrooms, stems removed and caps sliced
1/2 cup Gold Medal flour
1/4 teaspoon McCormick ground sage (or to taste)
1 cup TruMoo milk
1/3 cup freshly grated Kraft Parmesan cheese
Instructions
Place chicken pieces into a saucepan and cover with the water, adding celery, parsley and a pinch each of salt and pepper. Bring to a boil, then lower to a simmer and cook for 20 minutes. Remove chicken to a cutting board, discard any skin and bones and chop into inch pieces. Strain the liquid into a measuring cup; you will need 2 cups so discard some or add water as necessary to attain that amount.
Preheat oven to 350 degrees F. Grease a 3 quart casserole dish.
Bring a large pot of water to the boil and cook noodles according to the package directions. Drain.
In a large skillet over medium high heat, melt the butter and saut the mushrooms for 3 4 minutes until they begin to brown. Sprinkle with the flour and the sage and continue to cook and stir for 2 minutes. Add the measured broth and the milk and use a whisk to stir together over medium low heat for about 5 minutes total until the mixture is thick and smooth.
Combine the drained noodles with the sauce, add the cut up chicken and toss well. Taste for seasonings (see note). Place into the prepared casserole dish and sprinkle with the cheese. Bake about 30 minutes until the top is lightly browned and the casserole is heated through and bubbly.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This is a great casserole to serve as a potluck dish.
Thank you to Recipe Lion for this great recipe.
