My mother-in-law brought this to a church potluck once and everyone asked for the recipe. I still can’t believe this creamy comfort dish only takes 4 ingredients!

This Oven-Baked Amish Chicken and Noodle Casserole is the ultimate “comfort in a dish,” combining tender shredded chicken with wide egg noodles in a velvety, cream-based sauce. By slightly undercooking the noodles before they hit the oven, you allow them to soak up the savory chicken soup and milk, resulting in a cohesive, flavor-packed bite rather than just pasta sitting in sauce. The high milk-to-soup ratio ensures the casserole stays moist and “saucy” even after the edges have become golden and crisp.

Amish Chicken and Noodle Casserole

Ingredients:

Step-by-Step Directions:

Step 1: The High-Heat Prep: Preheat your oven to 350°F. Lightly grease a 9×13-inch glass baking dish.

Tip: Using a glass dish is ideal here because it allows the bottom and sides to brown more evenly than metal, giving you those coveted “crunchy noodle” corners.

Step 2: The Par-Boil: Boil the egg noodles in salted water for 2–3 minutes less than the package directions. They should still have a firm “bite” in the center. Drain them thoroughly.

Step 3: The Creamy Emulsion: In a large bowl, whisk together the two cans of cream of chicken soup and the whole milk until the mixture is perfectly smooth and free of lumps.

Step 4: The Fold: Add the shredded chicken and the par-boiled noodles to the soup mixture. Gently fold everything together with a spatula until the chicken is evenly distributed and every noodle is coated in the sauce.

Step 5: The Golden Bake: Pour the mixture into your prepared dish and spread it into an even layer. Bake uncovered for 30–40 minutes. You’ll know it’s ready when the sauce is bubbling vigorously around the edges and the tips of the noodles on top have turned a light golden brown.

Step 6: The Rest: Let the casserole sit for 5–10 minutes before serving.

Tip: This rest is vital! When the casserole first comes out, the sauce will look quite loose. As it cools slightly, the starches from the noodles will thicken the milk and soup into a rich, spoonable gravy.