My neighbor brought this to a potluck once and it disappears fast every single time. It's incredibly fork tender and only takes 4 ingredients!

This oven baked 4-ingredient Amish chicken and zucchini casserole is the kind of humble potluck dish that vanishes before you can blink. A neighbor brought a version of it to a block party years ago, and I’ve watched it disappear fast every single time since. It leans on a classic Amish-style shortcut—cream soup as a base—to create a silky, savory sauce that keeps the chicken incredibly fork tender while the zucchini softens into the creamiest layers. With just four ingredients and almost no prep, it’s a practical, comforting Midwestern casserole you can slide into the oven on a weeknight or carry to a gathering without fuss.

Serve this casserole hot, straight from the baking dish, with something that can soak up the creamy sauce—buttered egg noodles, mashed potatoes, or simple steamed white rice all work beautifully. A crisp green salad with a tangy vinaigrette or a plate of sliced fresh tomatoes balances the richness and adds freshness. If you’d like bread on the table, warm dinner rolls or a crusty baguette are ideal for swiping up any extra sauce. For a fuller spread at a potluck, pair it with roasted carrots or green beans and a light fruit salad.

Servings: 6

2 pounds boneless, skinless chicken thighs, trimmed

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

Prepare the zucchini by washing and drying them well, then slicing into 1/4-inch rounds. You want them thin enough to soften fully but not so thin that they disappear into the sauce.

Arrange the sliced zucchini in an even layer over the bottom of the greased baking dish. It’s fine if the slices overlap slightly; this will form a tender vegetable bed under the chicken.

In a medium bowl, whisk together the condensed cream of chicken soup and sour cream until completely smooth and creamy. This simple mixture will turn into a rich, velvety sauce in the oven.

Place the chicken thighs on top of the zucchini in a single layer, tucking them in so they sit snugly but without stacking. Pat them dry with a paper towel so excess moisture doesn’t thin the sauce too much.

Pour the soup and sour cream mixture evenly over the chicken and zucchini, using a spatula to spread it so all of the chicken is coated and some of the sauce drips down between the zucchini slices.

Cover the baking dish tightly with aluminum foil to trap moisture and help the chicken become incredibly fork tender. Place the dish on the center rack of the preheated oven.

Bake covered for 45 minutes. Then carefully remove the foil (watch for steam) and continue baking, uncovered, for another 20 to 25 minutes, or until the chicken is very tender and the sauce is bubbling around the edges.

Check for doneness by inserting a fork into the thickest piece of chicken; it should slide in easily and the juices should run clear. The internal temperature should reach at least 165°F (74°C). The zucchini should be soft and nestled in the creamy sauce.

Let the casserole rest for 5 to 10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions with plenty of tender chicken, zucchini, and creamy sauce in every serving.

For a slightly tangier profile, you can swap half of the sour cream for plain Greek yogurt, keeping the total amount the same; the texture stays creamy but the flavor brightens a bit. If you prefer white meat, boneless, skinless chicken breasts work as a direct substitute, though check for doneness 5 to 10 minutes earlier since they can cook faster and dry out more easily. To emphasize the zucchini, cut it into half-moons instead of rounds and pack a slightly thicker layer on the bottom; this gives you more pronounced vegetable bites under the sauce. While the recipe is written in a traditional Amish-inspired 4-ingredient style, at home you can add a light sprinkle of salt, black pepper, or dried thyme over the chicken before pouring on the sauce if you like a more seasoned finish. For a make-ahead option, assemble the casserole up to the point of baking, cover, and refrigerate for up to 12 hours; add an extra 5 to 10 minutes to the covered baking time if it goes into the oven cold. Leftovers reheat well in a moderate oven, covered, until warmed through, and the sauce often tastes even richer the next day.