Layer canned cream of chicken soup and these 3 ingredients over uncooked bow tie pasta into a baking dish for a hearty dinner the whole family will ask for again

This oven-baked 5-ingredient Amish-style chicken bow tie bake is exactly the kind of cozy, low-effort dinner I lean on after a long workday. Everything happens in one baking dish: you layer uncooked bow tie pasta, canned cream of chicken soup, and just three more simple ingredients, then let the oven do the rest. It’s inspired by those old-fashioned Amish casseroles that stretch pantry staples into a comforting, family-sized meal with almost no fuss.

Serve this creamy chicken bow tie bake straight from the oven with a simple green salad or steamed broccoli to balance the richness. Garlic bread or buttered dinner rolls are great for soaking up the extra sauce. If you want to round it out even more, add a side of roasted vegetables or a quick fruit salad for a complete, family-friendly meal.

Servings: 6

12 oz uncooked bow tie (farfalle) pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a thin layer of oil.

Spread the uncooked bow tie pasta evenly over the bottom of the baking dish, making sure it’s in a fairly even layer so it cooks uniformly.

Scatter the cooked shredded or diced chicken evenly over the dry pasta. Try to cover most of the pasta so the chicken is well distributed in every bite.

In a medium bowl, whisk together the condensed cream of chicken soup and the chicken broth until the mixture is smooth and pourable. This is your creamy cooking liquid that will soften the pasta in the oven.

Slowly pour the soup mixture over the pasta and chicken in the baking dish, making sure to cover all the dry pieces of pasta. Use the back of a spoon or clean hands to gently spread and nudge the mixture so it seeps down into the pasta layer. The pasta should be mostly submerged in liquid.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Cover the baking dish tightly with aluminum foil, tenting it slightly so the cheese doesn’t stick to the foil. Place the dish on the middle rack of the preheated oven.

Bake covered for 35 to 40 minutes, until the pasta is tender when pierced with a fork and the sauce is bubbling around the edges.

Carefully remove the foil (watch for steam), then return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the top is lightly golden and the sauce has thickened slightly.

Remove from the oven and let the casserole rest for 5 to 10 minutes before serving. This helps the sauce set up a bit so it’s easier to scoop and serve.

To save even more time on busy weeknights, use store-bought rotisserie chicken or leftover roast chicken. You can swap cheddar for mozzarella, Colby Jack, or a blend if that’s what you have. For extra flavor, stir 1 teaspoon of garlic powder or Italian seasoning into the soup and broth mixture before pouring it over the pasta. If you’d like some vegetables in the mix, add 1 to 2 cups of frozen peas and carrots or mixed vegetables on top of the pasta before layering on the chicken and soup mixture; no need to thaw first. For a slightly lighter version, use reduced-fat condensed cream of chicken soup and part-skim cheese, and consider using whole wheat bow tie pasta (you may need to add an extra 1/4 to 1/2 cup broth and check for tenderness toward the end of baking). If you prefer a crispier top, broil the casserole for 1 to 2 minutes after baking, watching closely so the cheese doesn’t burn. Food safety tips: Always start with fully cooked chicken; this recipe is designed to cook the pasta and heat the dish through, not to cook raw poultry. Make sure the casserole reaches an internal temperature of at least 165°F (74°C) in the center before serving. Refrigerate leftovers within 2 hours in a shallow container and use within 3 to 4 days, reheating until steaming hot before eating.