Baked Chicken German Style

"A quick and easy way to prepare a nice chicken casserole. Not quite sure why it's called German style since the cheese used is Italian, but that's the name it had when I found it for a request on the recipe request board."
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Ready In:




  • Preheat oven to 350ºF.
  • Melt butter in large saucepan over medium low heat.
  • Whisk in flour and stir 3 minutes.
  • Gradually whisk in broth and milk.
  • Simmer until thick, about 10 minutes.
  • Blend in lemon juice and seasonings.
  • Combine cooked noodles and half the sauce, tossing gently to blend.
  • Place in the bottom of a buttered 2-quart casserole.
  • Top with chicken and remaining sauce.
  • Combine Parmesan cheese and paprika, and sprinkle over casserole.
  • Bake until bubbling and golden brown, about 30 minutes.

Questions & Replies

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  1. This was really yummy! I used 1/4 cup butter as 1/2 seemed a little much and it didn't seem to make any difference - the sauce still thickened up just fine. I forgot to butter the casserole dish and that didn't matter either - it didn't stick. I did not have parmesan and sprinkled shredded romano on top which made a nice golden top. And, I didn't have any lemon, paprika or nutmeg so just omitted it. I also was out of milk and mixed up a cup of buttermilk powder and water to substitute. I also added a 10 oz package of frozen broccoli to force some veggies into the kids!
  2. I saw this on Zaar's home page and thought I'd give it a try. I had ALL the ingredients, and it turned out to be a very tasty dinner. My only problem was MY fault - I probably made too many noodles so it was a little dry - it's very hard to get 8 oz. bags of noodles around here, and I have a tendency to overdo it. All in all, a very good meal - I will make it again - for sure. (It was also one of the best white sauces I ever made - very creamy. Thanks!
  3. This was wonderful! We have recently moved to Germany and I adore the regional cooking. This recipe duplicated a wonderful dish I had recently at a GaustHaus. I think next time I will not bake it, but combine the sauce a with the diced chicken and serve over noodles as it was served at the GaustHaus. It seemed that the wonderful "lemony" flavor baked away in the oven. Very, rich flavorful and authentic dish.
  4. I thought this casserole was a little bland. I thought the nutmeg might perk up the sauce more but it just didn't. I also hoped that maybe after it sat the flavor would become more pronounced but it didn't. The directions to make this were right on and uncomplicated. I will make this again once I can figure out what I think was "missing". Also I do not know if the other reviewers used the Parmesan in a green can or shredded, but I used shredded and it got hard on top of the casserole. To make it more German-like I may use Swiss the next time I try this as well.



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