My neighbor brought this over for a spring potluck and everyone asked for the recipe. I was shocked to find out it only needs 4 ingredients!

This oven baked 4-ingredient Amish chicken and asparagus casserole is the kind of cozy, shareable dish that always disappears at potlucks. My neighbor first brought it over to a spring get-together, and everyone kept going back for seconds, trying to guess what was in it. The secret is that it’s based on a simple, old-fashioned Amish-style method: just a creamy sauce, tender chicken, and fresh asparagus baked together until bubbling and golden around the edges. It’s perfect for busy weeknights or when you want something comforting that doesn’t ask much of you in the kitchen.

Serve this casserole hot, straight from the oven, with a simple side to soak up that creamy sauce—warm dinner rolls, buttered egg noodles, or fluffy mashed potatoes all work beautifully. A crisp green salad with a light vinaigrette helps balance the richness, and some sliced fresh fruit on the table makes it feel like a complete family meal. For potlucks, I like to bring it in the same glass baking dish it was baked in, set it on a trivet, and let folks scoop it up alongside other spring favorites like deviled eggs or a simple pea salad.

Servings: 6

2 pounds boneless, skinless chicken thighs (or breasts), cut into large bite-size pieces

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

Spread the cut asparagus evenly over the bottom of the prepared baking dish, arranging most of the tips toward the center and edges so they’ll show nicely once baked.

Scatter the chicken pieces evenly over the asparagus, making a single, fairly even layer so everything cooks at the same rate.

In a medium bowl, whisk together the condensed cream of chicken soup and the heavy cream until smooth and well combined. This is your simple, rich sauce that will thicken and bubble as it bakes.

Pour the creamy mixture evenly over the chicken and asparagus, using a spatula to gently nudge it into the corners so everything is lightly coated. Don’t worry if some asparagus tips peek through—that makes it prettier.

Cover the baking dish tightly with foil and bake for 25 minutes to help the chicken cook through and the asparagus start to soften in the steamy heat.

Remove the foil and return the dish to the oven. Bake, uncovered, for another 20–25 minutes, or until the sauce is bubbling around the edges, the top is lightly golden in spots, and the chicken is cooked through (165°F in the thickest pieces).

Let the casserole rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop out neat portions with tender spears of asparagus and plenty of creamy sauce.

For picky eaters who aren’t sure about asparagus, you can replace half of it with small broccoli florets or green beans, keeping the total amount of vegetables the same so the sauce still covers everything nicely. If your family prefers white meat, use all chicken breasts, just cut them into smaller pieces and check for doneness a few minutes early so they don’t dry out. To lighten things up, swap the heavy cream for half-and-half; the sauce will be a bit thinner but still comforting. If you’d like a little extra color on top without adding more ingredients, simply broil the casserole for 1–2 minutes at the end of baking, watching closely so the creamy edges brown but don’t burn. For make-ahead prep, you can assemble the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours; when ready to cook, add an extra 5–10 minutes to the covered baking time since it will be starting out cold from the fridge.