Learned this 3 ingredient supper from my Amish mother in law and it is absolutely mouthwatering

This oven baked 3-ingredient Amish creamy pea chicken is the kind of no-fuss supper my Amish mother-in-law swears by—simple, humble, and absolutely mouthwatering. It’s just tender chicken breasts, a cozy white cream sauce, and sweet green peas, all baked together in one glass casserole dish. If you’re juggling work, kids, or just a long day, this is the kind of recipe you can toss together in minutes and let the oven do the rest. It tastes like something you fussed over, but it’s really just classic Amish practicality: minimal ingredients, maximum comfort.

Serve this creamy pea chicken over a bed of fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all that rich sauce. A side of buttered dinner rolls or crusty bread is perfect for swiping the bottom of the casserole dish. To balance the creaminess, I like to add a crisp green salad or some roasted carrots or green beans on the side. It also reheats well, so leftovers make a great packed lunch with a small side of fruit or a simple cucumber salad.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish so the chicken doesn’t stick.

Lay the chicken breasts in a single layer in the bottom of the glass casserole dish. If any pieces are very thick on one end, you can pound them slightly or tuck the thinner ends under so they cook more evenly.

In a medium bowl, stir the condensed cream of chicken soup until smooth. You don’t need to add water or milk; you want it thick and rich so it bakes into a creamy sauce.

Pour the soup evenly over the chicken breasts, making sure each piece is well covered. Use a spoon or spatula to spread it so no chicken is left exposed on top.

Sprinkle the frozen peas evenly over the sauced chicken. They’ll sink into the sauce a bit as it bakes and stay bright and tender.

Cover the casserole dish tightly with foil. Bake in the preheated oven for 30 minutes to let the chicken start cooking gently and the peas begin to soften.

Carefully remove the foil (watch for steam). Return the uncovered dish to the oven and continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling around the edges.

Once done, let the dish rest on the counter for about 5 minutes. The sauce will thicken slightly as it stands, giving you that rich, creamy blanket over the tender chicken and peas.

To serve, spoon the creamy pea sauce over each chicken breast and pair with your favorite starch like mashed potatoes, noodles, or rice so none of that sauce goes to waste.

If you want to tweak this while keeping it weeknight-easy, there are lots of options. For a slightly lighter version, use one can of cream of chicken soup and one can of cream of mushroom or cream of celery for a different flavor, or choose reduced-sodium soup if you’re watching salt. You can swap in chicken tenders instead of whole breasts; just reduce the bake time and start checking for doneness around 25 minutes. If your family loves extra veggies, stir in a cup of sliced carrots or a handful of chopped mushrooms with the peas (this adds ingredients but doesn’t complicate the method). To stretch the meal for more people, slice the cooked chicken and stir it back into the sauce, then serve everything over a big bowl of egg noodles. For a little color and flavor boost, sprinkle black pepper and dried parsley on top before baking—my mother-in-law keeps it plain, but it’s an easy way to dress it up without making it fussy. Leftovers reheat well in the microwave; add a spoonful of water or milk before reheating if the sauce seems too thick.