Scatter raw diced chicken thighs over dry egg noodles, together with 3 ingredients, into a deep baking pan for a hearty supper that's the one everyone asks for

This is the kind of oven-baked chicken and noodle supper that reminds me of church basements and farm suppers after a long day in the fields. It’s a simple Amish-style bake: dry egg noodles go straight into a deep pan, then you scatter raw diced chicken thighs over the top with just three more pantry ingredients. Everything softens and mingles together in the oven into a creamy, cozy dish that feeds a crowd without much fuss. It’s the sort of recipe you make once and then keep being asked for at every potluck and family gathering.

Serve this hearty chicken celery noodle bake straight from the pan with a big spoon. I like to offer a simple green side, such as buttered peas or a tossed lettuce salad with a tangy dressing, to balance the richness. Warm dinner rolls or slices of soft white bread are perfect for soaking up the creamy sauce at the bottom of the pan. A dish of homemade applesauce or pickled beets on the table adds that old-fashioned Midwestern touch that pairs beautifully with this comforting casserole.

Servings: 6

12 oz wide dry egg noodles

Preheat your oven to 350°F (175°C). Grease a deep 9x13-inch baking pan or similar casserole dish with a little butter or oil so the noodles don’t stick.

Spread the dry egg noodles evenly in the bottom of the prepared pan. Don’t cook them first; they will soften in the oven as they soak up the broth and soup.

In a medium bowl, whisk together the cream of celery soup and the chicken broth until smooth and well combined. Stir in the finely chopped celery so it’s evenly distributed.

Pour the soup and broth mixture evenly over the dry noodles, using the back of a spoon to nudge the liquid into the corners and down through the noodles as best you can.

Scatter the raw diced chicken thighs evenly over the top of the noodles and sauce. Try to keep the pieces in a single layer so they cook evenly, but they can nestle down into the noodles in spots.

Gently press the chicken pieces down with a spoon or clean hands so that most of them are lightly coated with the liquid below, but don’t worry if a few edges stick up.

Cover the pan tightly with foil to keep the moisture in. Place the pan on the center rack of the preheated oven.

Bake, covered, for 50 to 60 minutes, until the noodles are tender and the chicken is cooked through (it should reach 165°F in the thickest pieces).

Remove the foil and give the casserole a gentle stir from the edges toward the center to mix the chicken, noodles, and sauce without breaking the noodles too much.

Return the pan to the oven, uncovered, for another 10 to 15 minutes, until the top is lightly golden in spots and the sauce is bubbling around the edges.

Let the bake rest for 10 minutes on the counter so it can set up a bit. Then spoon into bowls or onto plates and serve warm.

For a little extra color and sweetness, stir 1 cup of frozen peas or mixed vegetables into the soup and broth mixture before pouring it over the noodles. If you like a richer flavor closer to what my mother made, replace 1 cup of the chicken broth with whole milk or half-and-half. You can also tuck a handful of shredded mild cheddar cheese into the noodles for a cheesier version, or sprinkle cheese on top during the last 10 minutes of baking. If you prefer white meat, substitute diced boneless skinless chicken breasts, but watch closely so they don’t overcook and dry out. For more seasoning, add a teaspoon of dried parsley, a pinch of black pepper, or a little garlic powder to the soup mixture—though many Amish cooks keep it very plain. To make ahead, assemble the pan earlier in the day, cover, and refrigerate; when baking from cold, add about 10 extra minutes to the covered bake time, checking that the noodles are tender and the chicken is fully cooked.