Creamy Amish Chicken Casserole: A Cozy Country Supper


Amish-Chicken-Casserole-Recipe

Amish chicken casserole is a cozy, family-style dish that captures everything people love about country cooking: simple ingredients, generous portions, and creamy, satisfying flavor. It’s the kind of bake that feels at home on an Amish supper table or at a church potluck, where casseroles are a practical way to feed a crowd.

Amish Chicken Casserole Story

Amish casseroles typically focus on stretching pantry staples—chicken, noodles or potatoes, a creamy binder, and a crunchy topping—into a filling dish that can be scooped into generous portions. They are often baked in large pans, making them ideal for big families and community gatherings.

This Amish-style chicken casserole follows that tradition with tender chicken, egg noodles, peas, and a rich, savory sauce, all baked under a buttery crumb topping. It’s not fancy; it’s practical comfort food meant to be shared.

Amish Chicken Casserole Recipe

Ingredients

For the casserole:

  • 3 cups cooked chicken, shredded or cubed
  • 8 oz (about 4 cups cooked) egg noodles
  • 1 cup frozen peas (or mixed vegetables)
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced (optional but tasty)
  • 2 cups chicken broth
  • 1½ cups whole milk or half-and-half
  • 1 can (10.5 oz) cream of chicken soup or 1½ cups homemade white sauce
  • 1½ cups shredded mild cheddar or Colby Jack cheese
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp dried thyme or parsley
  • ¼ tsp paprika

For the topping:

  • 1½ cups crushed buttery crackers or plain bread crumbs
  • 3 tbsp melted butter
  • 2 tbsp grated Parmesan (optional)

Instructions

  1. Preheat and prepare
    • Preheat oven to 350°F.
    • Grease a 9×13-inch baking dish.
  2. Cook the noodles
    • Cook egg noodles in salted boiling water until just al dente.
    • Drain and set aside; they will finish cooking in the oven.
  3. Sauté the vegetables
    • In a large skillet, melt 3 tbsp butter over medium heat.
    • Add onion and celery; cook until soft and translucent.
    • Stir in garlic and cook 1 minute more.
  4. Make the creamy base
    • Sprinkle the flour over the vegetables and stir to coat.
    • Slowly whisk in chicken broth, then milk, stirring until smooth and slightly thickened.
    • Add cream of chicken soup if using instead of part of the liquid, and stir until well combined.
    • Season with salt, pepper, thyme or parsley, and paprika.
  5. Add chicken, veggies, and noodles
    • Stir in the shredded chicken, peas (or mixed vegetables), and cooked noodles.
    • Fold in shredded cheese until evenly distributed.
    • Taste and adjust seasoning as desired.
  6. Transfer to baking dish
    • Pour the mixture into the prepared 9×13-inch dish, smoothing it into an even layer.
  7. Prepare the topping
    • In a small bowl, combine crushed buttery crackers or bread crumbs with melted butter and Parmesan (if using).
    • Sprinkle evenly over the top of the casserole.
  8. Bake
    • Bake at 350°F for 30–35 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
  9. Rest and serve
    • Let the casserole rest for about 5–10 minutes to set slightly before serving.
    • Serve with a simple green salad, pickled beets, or homemade bread for a full Amish-style meal.

Tips and Variations

  • Use leftover roast or rotisserie-style chicken to save time.
  • Swap peas for mixed vegetables, corn, or green beans depending on what’s on hand.
  • For a “from scratch” feel, replace canned soup entirely with extra homemade white sauce and a bit more cheese.
  • Make ahead: Assemble the casserole, cover, and refrigerate up to a day; add the topping just before baking.

Dennis Regling

Dennis Regling is an author, educator, and marketing expert. Additionally, Dennis is an evangelist, a father, and a husband.

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