Baked Chicken German Style

German cooking doesn’t get enough credit for comfort food like this. Rich, creamy, and deeply satisfying without trying too hard.

A buttery roux gets whisked with chicken broth and milk, then simmered into a thick, velvety sauce brightened with lemon juice and warmed with just a whisper of nutmeg.

Cooked egg noodles get tossed in half the sauce and layered into the bottom of a casserole. Diced chicken goes on top, the rest of the sauce gets poured over, and a generous sprinkle of Parmesan and paprika crowns the whole thing.

Thirty minutes in the oven and the top turns golden and bubbly while the noodles underneath soak up all that creamy goodness.

Kitchen Tips

• Whisk the broth and milk into the roux gradually to avoid lumps. Patience here pays off with a silky-smooth sauce.
• The nutmeg is subtle but essential. It’s a signature flavor in German cream sauces and ties everything together.
• Use leftover rotisserie chicken to make this a quick weeknight meal.
• Let the casserole rest for 5 minutes before serving so the sauce thickens and holds on the plate.