There’s something special about a good old-fashioned comfort dish, and this Amish Chicken Corn Casserole is exactly that — simple, hearty, and full of cozy flavor. Every time we try a recipe with “Amish” in the name, it never fails to hit that comforting, home-cooked sweet spot. This one is no exception.
It’s a buttery, creamy casserole made with tender chicken and sweet corn, all baked together until golden and bubbling. To top it off, there’s a layer of buttery Ritz cracker crumbs that add the perfect crispy crunch. (Authentic or not, you’ll be glad they’re there after the first bite!)
This dish is family-friendly, easy to make, and irresistibly satisfying — a true weeknight comfort meal.
Homemade Creamy Sauce — No Canned Soup Here!
Many “Amish” recipes call for canned soup, but not this one. Instead, you’ll make a quick and easy sauce completely from scratch — no cream of mushroom cans in sight! A simple roux (that’s just butter and flour cooked together) forms the base. Then you whisk in milk and seasonings until it thickens into a rich, velvety sauce that coats every piece of chicken and corn beautifully.
And while that buttery Ritz topping might not be traditional, it’s what makes this casserole shine — golden, crisp, and irresistible.
How to Make Amish Chicken Corn Casserole
This recipe couldn’t be easier! Here’s the step-by-step:
- Make the Sauce:
Melt 4 tablespoons of butter in a large skillet over medium heat. Whisk in the flour and cook for about a minute to remove the raw flour taste.
Add salt, pepper, chives, parsley, and garlic powder. Gradually whisk in the milk until smooth. Let it simmer for about 3 minutes until thickened. - Add the Chicken and Corn:
Stir in your cooked, shredded chicken and corn. This recipe works perfectly with leftovers — rotisserie chicken, canned or frozen corn, or even fresh corn off the cob. - Transfer to a Baking Dish:
Pour the creamy chicken mixture into a greased 2-quart baking dish. - Top with Buttery Crumbs:
Melt the remaining tablespoon of butter and mix it with crushed Ritz crackers. Sprinkle evenly over the top of the casserole. - Bake:
Pop it in a 350°F oven and bake for about 30 minutes, until golden and bubbly. Let it cool for 5 minutes before serving.
Why You’ll Love This Recipe
- Comfort food at its best: Creamy, buttery, and hearty.
- Quick and simple: Ready in under an hour with basic pantry staples.
- Family favorite: Even picky eaters love it!
- No canned soup: Homemade sauce makes all the difference.
Ingredients
- 5 tablespoons butter, divided
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 2 cups milk
- 2 cups shredded, cooked chicken
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/3 cup crushed Ritz crackers
Directions
- Preheat oven to 350°F. Grease a 2-quart baking dish with butter or nonstick spray.
- In a skillet, melt 4 tablespoons butter. Whisk in flour; cook 1 minute.
- Add seasonings, then whisk in milk gradually. Bring to a simmer and cook for 3 minutes.
- Stir in chicken and corn. Transfer mixture to prepared dish.
- Melt the remaining 1 tablespoon butter; mix with crushed crackers. Sprinkle on top.
- Bake 30 minutes, until bubbly and golden. Let cool slightly before serving.
Tips & Variations
- Add veggies: Mix in peas, diced carrots, or green beans.
- Switch up the topping: Try breadcrumbs or crushed potato chips for a fun twist.
- Use turkey: A great way to use Thanksgiving leftovers!
Comfort in Every Bite
This Amish Chicken Corn Casserole is everything we love about homemade cooking — creamy, cozy, and full of flavor. It’s the kind of dish that warms you from the inside out, perfect for busy weeknights, Sunday dinners, or anytime you’re craving something simple and satisfying.