Amish Chicken and Egg Noodle Casserole

This simple oven-baked casserole is the kind of dish that vanishes first at a church potluck. My neighbor brought it to our spring gathering last year, and I still remember the crowd hovering around the table asking, “Who made the noodle casserole?” Creamy, comforting, and timeless—like something a farmhouse grandma has been serving for decades—it comes together with just four pantry-friendly ingredients and almost no prep.

It’s also one of my weeknight lifesavers. After a long day, I can throw it together, slide it into the oven, and still have time to tackle laundry or pack lunches. Homemade comfort without the fuss.

Serving Suggestions

• Pair with a green side: steamed peas, roasted broccoli, or a quick ranch salad.
• Add warm dinner rolls or buttered toast to scoop up the creamy sauce.
• For potlucks, set out black pepper and chopped parsley so guests can add color and seasoning at the table.

4-Ingredient Amish Chicken & Egg Noodle Casserole

Ingredients (Serves 6)

Directions

1. Prep Oven & Dish – Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish.
2. Cook Noodles – Boil salted water, cook noodles 2 minutes less than package directions (just shy of al dente). Drain well.
3. Make Sauce – In a large bowl, whisk soup and milk until smooth.
4. Combine – Stir in shredded chicken, then gently fold in drained noodles until evenly coated.
5. Bake Covered – Transfer mixture to baking dish. Cover tightly with foil and bake 25 minutes, until hot and bubbling.
6. Finish Uncovered – Remove foil and bake 10–15 minutes more, until edges are golden and some noodles are lightly toasted.
7. Rest & Serve – Let casserole sit 10 minutes before serving so the sauce clings to the noodles and scoops neatly.