Amish Chicken Casserole

When you need a guaranteed family-friendly dinner that’s as easy to make as it is delicious, this creamy Amish Chicken Casserole is the answer. Packed with tender chicken, vibrant vegetables, and a rich, cheesy sauce all topped with buttery crackers, it’s the ultimate comfort food bake that comes together in one dish. It’s the perfect solution for a busy weeknight or a comforting potluck contribution.

Why You Will Love This Recipe

This casserole brings to mind the cozy church suppers where every family brought their best dish. The chicken casseroles were always a hit, with their creamy fillings and crunchy toppings. A friend’s mother swore by using a combination of cream soups and a splash of sherry (though we use broth here) for depth. This recipe captures that same spirit of homestyle goodness that feels like a warm hug on a plate.

Ingredients

Here is what you’ll need to make this casserole:

For the Casserole Filling:

• 3 cups cooked chicken, shredded or diced (from a rotisserie chicken or 1.5 lbs breasts/thighs)
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup (or second can of cream of chicken)
• 1 cup sour cream
• ½ cup chicken broth or milk
• 1 (12 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans), thawed
• ½ cup finely diced celery
• ⅓ cup finely diced onion
• 1 ½ cups shredded cheddar cheese, divided
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

For the Topping:

• 1 ½ cups crushed buttery crackers (like Ritz, about 35 crackers)
• ¼ cup unsalted butter, melted
• 1 tablespoon chopped fresh parsley (optional)

Step-by-step instructions for making the recipe

Follow these simple steps for a perfect result every time:

1. Prep and Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Combine the Filling: In a very large mixing bowl, combine the shredded chicken, cream of chicken soup, cream of celery soup, sour cream, and chicken broth. Stir until smooth and well combined.
3. Add Vegetables and Cheese: Fold in the thawed mixed vegetables, diced celery, diced onion, 1 cup of the shredded cheddar cheese, garlic powder, and black pepper. Mix until everything is evenly distributed.
4. Assemble: Pour the chicken and vegetable mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ½ cup of cheddar cheese over the top.
5. Make the Topping: In a small bowl, mix the crushed crackers with the melted butter until all the crumbs are moistened. Sprinkle the buttered crumbs evenly over the cheese layer.
6. Bake: Bake, uncovered, for 35 to 45 minutes, or until the casserole is bubbly around the edges, the cheese is melted, and the cracker topping is golden brown.
7. Rest and Serve: Remove from the oven and let it stand for 5-10 minutes before serving. This allows the filling to set slightly. Garnish with fresh parsley if desired.

Amish Chicken Casserole

A creamy, cheesy chicken and vegetable casserole topped with a buttery cracker crust. An easy, comforting, and crowd-pleasing family dinner.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Casserole Filling

• 3 cups cooked chicken shredded or diced
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup or second can of cream of chicken
• 1 cup sour cream
• ½ cup chicken broth or milk
• 1 (12 oz) bag frozen mixed vegetables thawed
• ½ cup finely diced celery
• ⅓ cup finely diced onion
• 1 ½ cups shredded cheddar cheese divided
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

Buttery Cracker Topping

• 1 ½ cups crushed buttery crackers like Ritz
• ¼ cup unsalted butter melted
• 1 tablespoon chopped fresh parsley optional

Equipment

• 9×13 inch Baking Dish
• Large Mixing Bowl

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine chicken, both cream soups, sour cream, and broth. Stir until smooth.
   3 cups cooked chicken, 1 (10.5 oz) can cream of chicken soup, 1 (10.5 oz) can cream of celery soup, 1 cup sour cream, ½ cup chicken broth or milk
3. Fold in thawed vegetables, celery, onion, 1 cup of cheddar cheese, garlic powder, and pepper.
   1 (12 oz) bag frozen mixed vegetables, ½ cup finely diced celery, ⅓ cup finely diced onion, 1 ½ cups shredded cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon black pepper
4. Pour mixture into baking dish. Sprinkle with remaining ½ cup cheese.
5. Mix crushed crackers with melted butter. Sprinkle evenly over the casserole.
   1 ½ cups crushed buttery crackers, ¼ cup unsalted butter
6. Bake for 35-45 minutes until bubbly and topping is golden. Let rest 5-10 minutes. Garnish with parsley if desired.
   1 tablespoon chopped fresh parsley

Notes

Shortcut Success: Using a pre-cooked rotisserie chicken is the ultimate time-saver for this recipe. It adds great flavor and saves you at least 30 minutes of prep time. Simply remove the skin and shred the meat with two forks.

Topping Variations: If you prefer a different crunch, you can substitute the cracker topping with ½ cup of panko breadcrumbs mixed with the melted butter, or even use crushed potato chips or French fried onions for a different flavor profile.

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