This recipe is a casserole version of Pennsylvania Dutch or Amish chicken and corn chowder, which is linked in the similar recipes. I am not certain how old it is except that it has been in my family for years. Try to find Pennsylvania Dutch dumpling noodles, or use the heaviest packaged noodles you can find, such as hearty or extra wide. Bowties, also known as farfalle, are a good substitute.
- 1 package (8-ounces) heavy noodles
- 2 large eggs, beaten
- Salt and pepper to taste
- 2 cups cooked chicken, diced
- 1 can (8-ounces) creamed corn
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped pimentos or red bell pepper
Preheat oven to 350° F. Grease or spray a 9-inch pie pan with cooking oil spray. Cook noodles per package directions for al dente; drain well. Beat together the eggs, salt and pepper. Stir in the chicken, corn, celery, onion and pimentos. Blend into the noodles. Pour into prepared pan. Bake for 45 minutes or until bubbly. Let set about 5 minutes before serving.
Notes: The casserole can be assembled up to one day ahead, covered and refrigerated until needed. Allow for some extra baking time if chilled.