A dear friend made this for our church luncheon and everyone asked for the recipe immediately.

This oven baked 4-ingredient Amish creamed corn chicken casserole is the kind of dish that shows up at church luncheons and disappears before you’ve even made it through the line. A dear friend of mine brought it to our fellowship hall one Sunday, and before the dishes were cleared, half the ladies were circling her with pens and paper, asking how on earth something so comforting and flavorful could be so simple. It has all the hallmarks of old Midwestern farmhouse cooking: pantry staples, no-fuss preparation, and a warm, bubbling pan of golden chicken nestled in sweet, creamy corn.

This is the sort of casserole you make when you want something reliable, hearty, and stick-to-your-ribs good without fussing over a long ingredient list.

Serve this casserole straight from the oven with a big spoon so everyone can get a piece of that tender, golden-baked chicken and plenty of the bubbling creamed corn around it. It pairs beautifully with buttered egg noodles, mashed potatoes, or a simple pan of skillet-fried potatoes to soak up the creamy sauce. Add a crisp green salad or steamed green beans for a bit of color and crunch, and pass some warm dinner rolls or cornbread on the side.

For a true Midwestern church-supper feel, finish the meal with a simple dessert like a fruit crisp or a pan of brownies.

Oven Baked 4-Ingredient Amish Creamed Corn Chicken Casserole

Servings: 4

Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
2 cans (14.75 ounces each) cream-style corn
1 can (15 ounces) whole kernel corn, drained
1 packet (1 ounce) dry onion soup mix
Directions