In our family, it’s known as 'Amish Comfort in a Pan'—warm, filling, and irresistibly good.

Amish Chicken Pot Pie Casserole is one of those comforting dishes that feels like a warm hug after a long day. Growing up in the Midwest, I remember my mom making a version of this on chilly evenings, and it was always a family favorite. This casserole combines the hearty goodness of chicken pot pie with the ease of a one-dish meal, perfect for busy weeknights. It's a great way to use up leftover chicken and veggies, and it brings a little bit of that Amish country charm to your table.

This casserole pairs beautifully with a simple green salad or some steamed green beans to add a bit of freshness to your meal. If you're feeling indulgent, serve it with a side of buttery mashed potatoes or some crusty bread to soak up all the creamy goodness. A glass of crisp white wine or a cold glass of iced tea would round out the meal perfectly.

Servings: 6

3 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup milk
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups egg noodles, cooked and drained
1 cup shredded cheddar cheese
1/2 cup crushed Ritz crackers
2 tablespoons butter, melted

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, milk, black pepper, garlic powder, and onion powder.

Stir in the cooked egg noodles until everything is well combined.

Pour the mixture into a greased 9x13-inch baking dish.

Sprinkle the shredded cheddar cheese evenly over the top.

In a small bowl, mix the crushed Ritz crackers with the melted butter, then sprinkle this mixture over the cheese layer.

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.

Let it cool for a few minutes before serving.

For a lighter version, you can use reduced-fat cream of chicken soup and low-fat milk. If you prefer a different flavor, try swapping the cheddar cheese for mozzarella or Swiss. You can also add some sautéed onions or mushrooms for extra depth of flavor. For a gluten-free option, use gluten-free noodles and crackers. This dish is also a great way to use up leftover turkey after the holidays!