Amish Favorite: Just 5 ingredients. I rely on this one all winter long.

This little 5-ingredient Amish chicken and stuffing casserole is the kind of dish that feels like it’s been on the table forever, even the first time you make it. It’s the sort of recipe you’d find scribbled on an index card in an old church cookbook, passed from one farm kitchen to another. Around here, simple casseroles like this were a way to stretch a few pantry staples into a hearty, comforting meal after a long day of chores. You’ll want to make this when you’re craving something that tastes like Sunday supper, but you only have the time and energy of a busy weeknight—no fancy steps, just honest, cozy food that fills the house with the smell of home.

This casserole is a meal in itself, but it really shines when you round it out with simple, old-fashioned sides. A pan of buttered green beans or steamed peas adds a bit of color and freshness to balance the rich, savory stuffing. A crisp lettuce salad with a light vinaigrette helps cut through the creaminess, and if you’re feeding a crowd, a bowl of applesauce on the table feels wonderfully nostalgic. Warm dinner rolls or a slice of homemade bread are never out of place, and if you want to make it feel like the Sunday dinners many of us grew up with, finish the meal with something humble and sweet—maybe a dish of canned peaches or a slice of pie if you’ve got one waiting on the counter.

Servings: 6 servings

2 pounds boneless, skinless chicken breasts (or thighs), cut into large chunks

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Spread the chicken pieces evenly in the bottom of the prepared baking dish, arranging them in a single layer so they cook evenly.

In a medium bowl, whisk together the cream of chicken soup and milk until smooth and well combined. Pour this mixture evenly over the chicken, making sure all the pieces are coated.

In a separate bowl, add the dry seasoned stuffing mix. Drizzle the melted butter over the stuffing and toss gently with a fork until the crumbs are lightly moistened.

Sprinkle the buttered stuffing mixture evenly over the top of the chicken and sauce, covering the surface from corner to corner.

Cover the baking dish tightly with foil and bake for 25 minutes. Then remove the foil and continue baking for another 20–25 minutes, or until the chicken is cooked through (165°F in the thickest pieces) and the stuffing is golden and crisp on top.

Let the casserole rest for about 5–10 minutes before serving. This gives the sauce a chance to settle and makes it easier to scoop generous, cozy portions.

If you’ve cooked as many family dinners as I have, you know a good casserole will happily bend to what you have on hand. You can use boneless, skinless chicken thighs instead of breasts for a richer flavor and a little extra tenderness. If you like more sauce, stir in an extra half can of cream soup or splash in a bit more milk before baking. For a touch of garden goodness, scatter a cup of frozen peas and carrots or green beans over the chicken before you pour on the soup mixture—this was a common trick when we wanted to stretch the meal and sneak in more vegetables. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what’s in your pantry. For a slightly heartier, “Sunday dinner” feel, mix a handful of shredded cheese into the soup and milk, or sprinkle some over the top during the last 10 minutes of baking. If you’re cooking for a smaller household, bake this in two smaller dishes and freeze one (unbaked, tightly wrapped) for another night; just thaw in the fridge and bake as directed. And if you like a bit more seasoning, a pinch of dried thyme, poultry seasoning, or black pepper stirred into the soup mixture will give it that extra farmhouse depth without complicating the recipe.