My neighbor brought this to a potluck once and it disappears fast every single time. I couldn't believe it only takes 4 ingredients to make something this good!

This oven baked 4-ingredient Amish chicken and sweet corn casserole is the kind of dish that shows up at every church potluck and disappears before you’ve even made it down the line. My neighbor brought it once in a plain glass baking dish, and folks were scraping the corners clean, swearing it had to be some complicated recipe. When she finally told me it was just four humble ingredients, I almost didn’t believe her. It has that old-fashioned Midwestern comfort: tender chicken, sweet corn, and a creamy, savory sauce that soaks into a layer of stuffing on top. It’s the sort of simple, practical farmhouse cooking you’d find on an Amish table—nothing fancy, just honest ingredients that bake up into something you’ll want to pass around again and again.

Serve this casserole straight from the glass baking dish while it’s still bubbling around the edges, with a big spoon so everyone can dig into the creamy middle and crisp, golden top. It pairs nicely with a simple green salad or a plate of sliced garden tomatoes in the summer, or buttered peas and carrots in the colder months. Warm dinner rolls or a loaf of crusty bread are perfect for swiping up the extra sauce. A bowl of applesauce or a dish of coleslaw on the side keeps it feeling true to its country roots, and a simple dessert like oatmeal cookies or a fruit crisp rounds out the meal without much extra fuss.

Servings: 6

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the casserole releases easily after baking.

Spread the bite-size pieces of raw chicken evenly over the bottom of the prepared glass baking dish, making sure they’re in a single layer so they cook through evenly.

Sprinkle the drained sweet corn evenly over the chicken, filling in any gaps so every scoop will have a bit of corn in it.

In a medium bowl, stir the cream of chicken soup just enough to loosen it, then spoon it over the corn and chicken. Use the back of the spoon to gently spread the soup into an even layer, but don’t worry if it’s not perfect—everything will melt together as it bakes.

Sprinkle the dry seasoned stuffing mix evenly over the top of the casserole, covering the soup layer completely. Gently pat it down with your hand or the back of a spoon so it’s fairly even; this will help it brown nicely.

Cover the baking dish tightly with foil to keep the moisture in and help the chicken cook through without drying out.

Bake, covered, in the preheated oven for 30 minutes. This allows the chicken to cook and the sauce to start bubbling up around the edges.

After 30 minutes, carefully remove the foil and return the casserole to the oven. Bake, uncovered, for another 20 to 25 minutes, or until the stuffing on top is golden brown and crisp and the casserole is bubbling in the center. The chicken pieces should be cooked through and no longer pink inside.

Remove the baking dish from the oven and let the casserole rest for about 10 minutes before serving. This short rest helps the sauce thicken slightly so each serving holds together better when you scoop it out.

Serve the casserole warm, scooping down through the crisp stuffing layer to get plenty of creamy chicken and sweet corn in every portion.

If you’d like a little extra moisture under the stuffing without adding more ingredients, you can slightly under-drain one of the cans of corn so a bit of its liquid seeps down into the sauce as it bakes. For a heartier texture, cut the chicken into slightly larger chunks, closer to 1 1/2-inch pieces, which hold up nicely for potluck servings. If your family prefers dark meat, boneless, skinless chicken thighs can be used in place of breasts; they stay especially tender and forgiving if you leave the casserole in the oven a few extra minutes. To stretch the casserole for a crowd, you can mound the stuffing a bit thicker in the center of the dish and bake just a touch longer until the top is deeply golden. For make-ahead convenience, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 12 hours; when baking from cold, add about 10 extra minutes to the covered baking time. Leftovers reheat well, covered, in a low oven until warmed through, and the flavors seem to cozy up even more by the next day.