My Amish neighbor brought this over for a spring dinner and it only takes 4 ingredients to make.

This oven baked 4-ingredients Amish asparagus chicken is the kind of dish that shows up at spring church suppers all over the Midwest: humble, creamy, and comforting, with just enough fresh asparagus to remind you winter is over. My Amish neighbor shared this version with me after a Sunday dinner, and I was struck by how much flavor you can coax out of only four ingredients and a hot oven. It’s a practical, pantry-friendly recipe that works on a busy weeknight but feels special enough for company, especially when asparagus is in season and at its sweetest.

Serve this creamy asparagus chicken straight from the glass casserole dish with something that can soak up the sauce: buttered egg noodles, mashed potatoes, or a simple rice pilaf all work beautifully. A crisp green salad with a light vinaigrette or sliced cucumbers in vinegar balances the richness of the sauce. If you’d like bread on the table, choose something rustic and crusty so you can swipe up every bit of the creamy juices. A light white wine, like a Pinot Grigio or an unoaked Chardonnay, pairs nicely if you’re serving this for a more formal spring dinner.

Servings: 4

1 1/2 to 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)

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

Trim the woody ends from the asparagus by snapping or cutting off the bottom 1 to 2 inches. Rinse and pat the spears dry so they roast rather than steam in excess water.

Lay the chicken breasts in a single layer in the prepared glass casserole dish. If any pieces are very thick on one end, you can gently pound them to an even thickness so they cook at the same rate.

Nestle the asparagus spears around and over the chicken breasts, arranging them in a mostly single layer so they stay bright and tender-crisp while baking.

In a medium bowl, whisk together the condensed cream of chicken soup and the heavy cream until smooth and well combined. This simple mixture becomes the rich, creamy baking sauce.

Pour the cream mixture evenly over the chicken and asparagus, making sure all of the chicken is coated. It’s fine if some of the asparagus tips remain partly exposed; they’ll roast nicely and keep their color.

Cover the casserole dish tightly with foil and bake in the preheated oven for 20 minutes. This covered time helps the chicken gently poach in the sauce and stay tender.

After 20 minutes, carefully remove the foil (watch out for steam) and return the dish to the oven. Bake, uncovered, for an additional 15 to 20 minutes, or until the chicken is cooked through and the sauce is gently bubbling. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).

Once done, remove the casserole from the oven and let it rest for about 5 minutes. This short rest allows the juices in the chicken to settle and the sauce to thicken slightly before serving.

Serve the chicken breasts with plenty of asparagus and spoonfuls of the creamy sauce over each portion. Bring the glass dish straight to the table for a homey, family-style presentation.

For a slightly lighter version, you can substitute whole milk for the heavy cream; the sauce will be thinner but still comforting. If you prefer a richer, almost gravy-like texture, use all heavy cream and allow the dish to rest a bit longer after baking so the sauce thickens. While the traditional Amish-style approach keeps the seasoning minimal and relies on the soup and cream, you can add a small pinch of salt and black pepper to the chicken before pouring on the sauce if your diet and taste allow. If asparagus is out of season, green beans can stand in, though they may need a few extra minutes of baking time to become tender. To prevent overcooking the asparagus, choose medium-thick spears rather than very thin ones, which can become soft quickly. For food safety, always start with properly refrigerated chicken, avoid rinsing raw chicken in the sink (which can spread bacteria), and wash your hands, cutting boards, and knives thoroughly after handling raw poultry. Use a food thermometer to confirm the chicken reaches 165°F (74°C) in the thickest part before serving, and refrigerate leftovers within 2 hours in shallow containers; reheat until steaming hot before eating.