This Amish Chicken and Corn Casserole is made from scratch with simple ingredients. It's a cozy, comforting and easy dinner that's ready for the table in less than 45 minutes! Your family will love the creamy combination of tender chicken, sweet corn, and a buttery Ritz cracker crumb topping. Add a side salad or roasted veggies for a quick weeknight meal.
Easy Chicken Casserole
You can't beat a simple chicken casserole on a chilly evening! It's total comfort food, and this easy version with chicken and corn in a creamy sauce is a mom's best friend. It comes together quickly with just a handful of basic kitchen staples, and it's one of those great meals that your whole family will love.
Shortly after our first son was born (almost 11 years ago!), my Amish neighbor brought over a creamy chicken and corn casserole for supper. I still remember how cozy it felt to sit down to a warm, homecooked meal as a stressed-out, sleep-deprived new mom on a cold December night. I also remember that delicious cream pie that she included for dessert, but we'll talk about that another day!
Our neighbors grow an abundance of corn in their garden each year, so that particular casserole was just a simple combination of chicken and leftover summer corn (that had been stashed in the freezer). Nothing fancy, no crazy ingredients, just an easy chicken casserole with Ritz crackers on top. Sometimes the simplest meals are also the most delicious!
What are the three main parts of a casserole?
In general, a “casserole” is any food that is cooked and served in the same dish. Casseroles typically include three main components: a base that provides the main flavor and texture of the dish (in this case, the chicken), an extender that helps thicken the dish (often pasta or rice; here it’s the corn), and a binder or liquid that holds it all together (such as the cream sauce). We’ve checked all of the boxes with this Amish Chicken and Corn Casserole recipe, and we’ve upped the ante with a buttery, crunchy Ritz cracker topping!
Do you cook chicken before putting it in a casserole?
Yes! You'll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
- Boiled and Pulled Chicken: Boil about 1 lb. of boneless, skinless chicken breasts or thighs until cooked through (about 20 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe. You’ll need a total of about 2 cups (more or less) shredded. I find that 1 lb. of chicken breasts yields about 2 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
- Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use it in the recipe as instructed.
- Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
- Canned Chicken: Yep, you can even use canned chicken in this casserole!
How to Make a Simple Chicken Casserole
Wholesome ingredients in made-from-scratch recipes are the hallmarks of Amish cooking. Homegrown fruits and vegetables feature prominently in these dishes, so use local, fresh corn when available. This dish is about as basic as it gets, so feel free to adjust the ingredients or add extra herbs, seasoning, and veggies to suit your family's preferences.
Ingredients for Traditional Chicken Casserole
- Butter
- Flour
- Celery salt
- Salt
- Milk (I use 2%)
- Chicken
- Corn (fresh, frozen or canned will all work)
- Ritz crackers
Step 1: Make Creamy Sauce
Whisk together a smooth, creamy white sauce with butter, flour, celery salt, salt and milk.
Step 2: Add Chicken and Corn
Stir in the chicken and corn, then transfer to a 2-quart (8-inch square) baking dish.
Step 3: Add Ritz Crackers
Sprinkle buttered Ritz cracker crumbs over the top of the casserole.
Step 4: Bake
Bake the dish in a 350 degree F oven for about 25-30 minutes, or until the filling is hot and bubbly and the topping is golden brown.
What to Serve with Easy Chicken Casserole
Here are a few options to eat with the main dish casserole recipe:
- Southern Buttermilk Biscuits or Drop Biscuits
- Sweet Potato Biscuits
- Roasted Broccoli
- Amish Green Beans with Brown Butter
- Sauteed Spinach with Garlic
- Brussels Sprouts with Bacon
- Rice or buttered noodles
- Dinner rolls or a loaf of crusty No-Knead Bread
- Garlic Bread
- Skillet Cornbread or Corn Muffins
- Blueberry Muffins
- Pumpkin Muffins or Pumpkin Bread
- Southern Fried Apples
- Wedge Salad
- Caesar Salad
- Three Bean Salad
Make Ahead Chicken Casserole
This is the ultimate prep-ahead meal to get dinner on the table quickly and easily — even on busy nights. Assemble the casserole, wrap tightly, and store in the refrigerator for up to 2 days before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
Storage
Leftover chicken casserole will last in an airtight container in the refrigerator for 3-4 days. Reheat the dish in a 350 degree F oven, covered, just until warmed through (about 15-20 minutes). You can also reheat individual portions in the microwave for about 1 minute.
I do not recommend freezing this particular casserole, as the milk-based cream sauce has a tendency to "break" when thawed.
Tips for the Best Chicken Casserole Ever
- The sauce will thicken even more as it cooks in the oven, so don't cook it for too long on the stovetop. If it seems too thick before adding the chicken and corn, you can whisk in a little bit of milk to thin, as necessary.
- Add extra seasoning or herbs, to taste. Good options include thyme, oregano, parsley, basil or chives.
- If you like a lot of Ritz crackers on your casserole, double the crumb topping (use ½ cup of cracker crumbs mixed with 2 tablespoons of butter).
- Don't have Ritz crackers? You can substitute with Corn Flakes cereal crumbs, crushed potato chips, or other crackers (such as saltines or Keebler Club crackers).
- Fresh corn cut off the cob, canned corn, or frozen corn will all work in this recipe. If using frozen corn, you do not need to thaw it before adding it to the sauce.
- Add Green Vegetables. In addition to the corn, try adding frozen peas, cooked broccoli florets, green beans, or any of your other favorite vegetables.
More Creamy Chicken Casserole Recipes to Try
- Chicken Spaghetti Casserole
- Chicken Noodle Casserole
- Easy Chicken Enchilada Casserole
- Chicken and Stuffing Casserole
- Easy Chicken and Rice Casserole
- Chicken and Wild Rice Casserole with Poppy Seeds
Amish Chicken and Corn Casserole
Ingredients
- ¼ cup salted butter
- ⅓ cup flour
- ½ teaspoon celery salt
- ¾ teaspoon salt
- 2 cups milk (I use 2%), at room temperature
- 2 cups chopped, cooked chicken
- 2 cup corn kernels (fresh, frozen or canned)
- ¼ cup Ritz cracker crumbs mixed with 1 tablespoon melted butter
Instructions
- Preheat oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- In a large skillet, melt butter over medium heat. Sprinkle with flour and cook, stirring constantly, for 1 minute. Add celery salt and salt, stir to combine. Slowly add milk, whisking constantly, until combined. Bring the sauce to a simmer and cook, whisking constantly, for 1 minute. Remove from heat.
- Add chicken and corn to the sauce; stir to combine. Transfer mixture to the prepared baking dish. Sprinkle buttered cracker crumbs over top.
- Bake, uncovered, for 25-30 minutes (or until heated through and browned on top).
Notes
- The sauce will thicken as it cooks in the oven, so don't cook it for too long on the stovetop. If it seems too thick before adding the chicken and corn, you can add a little bit of milk to thin, as necessary.
- Add additional seasoning or herbs, to taste. Good options include thyme, oregano, parsley, basil or chives.
- If you like a lot of Ritz crackers on your casserole, double the crumb topping and use ½ cup of cracker crumbs mixed with 2 tablespoons of butter.
- Don't have Ritz crackers? You can substitute with Corn Flakes cereal crumbs, crushed potato chips, or other crackers (such as saltines or Keebler Club crackers).
- Fresh corn cut off the cob, canned corn, or frozen corn will all work in this recipe. If using frozen corn, you do not need to thaw it before adding it to the sauce.
- Add Green Vegetables. In addition to the corn, try adding frozen peas, cooked broccoli florets, green beans, or any of your other favorite vegetables.
I made this casserole but used Panko bread crumbs in stead as I positively HATE Ritz crakers with a vengence. I was forced to eat them with peanut butter as a kid and refuse to eat either or even have them in my house. The casserole came out perfectly. Thanks for posting.
Thanks, Kathi! I'm glad that it was a hit -- even without the Ritz crackers. 🙂