Amish Chicken and Noodles Recipe in 30 Minutes

Need a quick dinner that everyone actually loves? Amish Chicken and Noodles deliver in 30 minutes flat. Hearty Amish noodles soak up rich broth, chicken, butter, and Creole seasoning for a dish that disappears fast at the table.

You know those nights when you’re starving, your brain is fried, and you just want dinner to happen? That’s when Amish Chicken and Noodles swoops in. Six ingredients. Thirty minutes. Big, comforting flavor that feels like it took hours.

The kicker? Thick Amish noodles that drink up broth like they’ve been waiting their whole life for it. Add a hit of Tony’s Creole seasoning, and suddenly this old-school comfort dish has a bold, Cajun wink. Amish meets Louisiana. It works.

If this recipe has you craving more hearty flavors, check out our collection of Amish main dishes that are just as satisfying.

Why This Isn’t Just Another Chicken-and-Noodles?

Let’s be real: “chicken and noodles” recipes are everywhere. Most of them? Forgettable. Either bland as wallpaper paste or fussy with 18 steps nobody has time for.

This version wins because:

• Six pantry-friendly ingredients. No mile-long grocery list.
• 30 minutes flat. Weeknight-approved.
• Thick Amish noodles. These aren’t your sad, floppy supermarket egg noodles. They’re hearty and chewy, soaking up broth like champs.
• Creole seasoning. Adds depth and zip that turns “grandma’s dish” into “wait, who catered this?”

If you’ve had Amish noodles before, you know. If not, buckle up. They’ll ruin you for the boxed kind forever.

The Short Shopping List (and Why Each Thing Matters)

Sure, you can toss anything into a pot and call it dinner. But this specific lineup is what makes it Amish Chicken and Noodles. Let’s walk through the cast:

• Amish noodles: These wide, golden noodles are the star. Walmart sells them for a couple bucks a bag. Worth every cent.
• Chicken: Cooked and diced. Use rotisserie, leftovers, or a couple breasts you dice up. Zero drama.
• Chicken broth (2 quarts): Sounds like overkill, right? Nope. These noodles guzzle liquid like college kids at a kegger.
• Butter: Because everything tastes better with it, and it smooths the broth.
• Cream of chicken soup: Shortcut to creaminess without making a roux.
• Tony’s Creole Seasoning: The not-so-secret weapon. Trust me, don’t skip.

That’s it. Six ingredients. Add salt and pepper if you feel like bossing it around.

Cooking It, Step by Step (You Won’t Need Notes)

Here’s the flow. You’ll have it memorized by your second run.

• Boil broth. Dump 2 quarts in a Dutch oven. Bring it to a steady boil. Lid on if you’re impatient.
• Add noodles. Amish noodles cook fast—about 9 minutes, even if the bag says 20. Stir occasionally so they don’t clump.
• Mix in the good stuff. Once noodles are done, stir in a stick of butter, one can of cream of chicken soup, diced chicken, and a generous shake of Tony’s.
• Heat through. Simmer just a few minutes until everything is hot and silky.
• Let it sit. The magic happens off heat. Noodles keep soaking, broth thickens, and flavor deepens.

That’s it. Bowl, spoon, done.

Quick Peek at the Ratios

Ingredient	Amount	Why It Matters
Amish noodles	12 oz (1 bag)	Thick, chewy texture
Chicken	2 cups, diced	Protein + heartiness
Chicken broth	2 quarts	Keeps noodles from drying out
Butter	1 stick (½ cup)	Adds richness
Cream of chicken	1 can (10.5 oz)	Creamy shortcut
Tony’s Creole	To taste	Bold, savory kick

The “Amish Noodles Drink Like a Sponge” Situation

First-timers freak out because after 10 minutes of sitting, the pot looks like it’s eaten itself. That’s just the noodles at work. They’ll absorb broth like crazy, which is why we use two whole quarts.

Tip: If reheating later, splash in extra broth or water. Don’t panic—it won’t water it down. It’ll bring everything back to life.

Little Twists That Work (and a Few That Don’t)

• Want veggies? Toss in frozen peas or carrots in the last five minutes. Adds color, cuts richness.
• No Amish noodles? Thick egg noodles will limp along, but it’s not the same. Order Amish noodles online if your Walmart fails you.
• Skip the Creole? You’ll miss that spark, but you can swap in garlic powder + smoked paprika for a milder twist.
• Cream swap: Cream of mushroom works in a pinch. Just changes the vibe a little earthier.

What not to do: Don’t overboil. Amish noodles go from perfect to mush if you forget them.

The “Mashed Potatoes Hack” (Trust the Amish)

This one’s big in Amish country: ladle the chicken and noodles right over mashed potatoes. Sounds carby and outrageous, but it’s peak comfort food. Velvety spuds + thick noodles + creamy broth = edible blanket.

Pairing It Like a Pro

You don’t need nine side dishes like Linda served (legend), but here are some pairings that work:

• Fried green beans – adds crunch and color.
• Baked pineapple – sweet-tart balance to the savory noodles.
• Simple yeast rolls – because sopping broth is mandatory.
• Deviled eggs – old-school, fits right in.

If you’re short on time: just grab bread and butter. It’ll still feel complete.

Feeding a Crowd? Double It

This recipe scales like a champ. I’ve made double batches for care groups, new parents, and neighbors after surgery. It travels well, reheats easily, and doesn’t need fancy presentation.

Pro move: pack in disposable foil pans. They keep warm, no dishes to return, and people can freeze leftovers if they’re overwhelmed with casseroles.

Storing and Reheating Without Sad Noodles

Leftovers are a gift, but only if you treat them right.

• Fridge: Store in airtight container. Eat within 3 days.
• Reheat: Add broth or water before microwaving/stovetop. Stir gently.
• Freezer: Not ideal—the noodles get mushy. If you must, freeze the sauce + chicken only and add fresh noodles later.

The Cajun-Amish Marriage That Works

Let’s talk about that Creole twist. Purists might roll their eyes – “Amish food with Tony’s??” – but it makes the whole dish sing. The buttery noodles soak up smoky, garlicky heat that balances the creaminess.

It’s like a Louisiana hug in a Pennsylvania Dutch bowl. Strange marriage. Perfect results.

Common Myths People Get Wrong

• “It needs more ingredients to be good.” Nope. Six is enough. Overcomplicate it and you’ll lose the charm.
• “Any noodles will do.” Wrong. Regular egg noodles don’t hold broth the same way. You’ll get soup, not comfort stew.
• “Cream of chicken is optional.” Skip it and you lose that silky texture. Unless you’re making it from scratch, just use the can.

When You Need It Most

This dish isn’t just food. It’s utility.

• Weeknight chaos? Done in 30.
• Potluck panic? Feeds 10, everyone’s happy.
• Someone just had a baby? Travels well, reheats easily.
• Need a hug in a bowl? Here you go.

It’s the kind of recipe people text you for later.

Printable Recipe (For the Fridge)

Sometimes the best recipes are the ones you can slap on the fridge and glance at while stirring the pot.

This one’s short, clear, and won’t send you scrolling back through paragraphs while the noodles overcook. Print it, tape it up, and you’re set.

Ingredients

• 12 oz Amish noodles
• 2 cups cooked, diced chicken
• 2 quarts chicken broth
• 1 stick butter
• 1 can cream of chicken soup
• Tony’s Creole Seasoning (to taste)

Instructions

1. Bring broth to a boil in Dutch oven.
2. Add noodles, cook 9–10 minutes.
3. Stir in butter, soup, chicken, seasoning.
4. Heat through. Let rest 5–10 minutes.
5. Serve straight or over mashed potatoes.

Notes

• Add more broth if reheating.
• Freeze sauce separately if planning ahead.

Bottom Line

This isn’t a Pinterest-fail recipe. It’s the kind of meal that shows up again and again in your kitchen because it works.

Simple, fast, ridiculously comforting. Amish Chicken and Noodles is proof you don’t need fancy techniques to feed people well.

And yes, the Creole twist stays.