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
- Preheat and prepare
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- 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.
- Transfer to baking dish
- Pour the mixture into the prepared 9×13-inch dish, smoothing it into an even layer.
- 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.
- Bake
- Bake at 350°F for 30–35 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
- 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.
