Spoon canned lima beans and these 3 ingredients over bone-in chicken thighs into a casserole pan for a hearty supper your family will crave over and over

This oven baked 5-ingredient Amish-style lima bean chicken is the kind of simple, cozy casserole that feels right at home on a busy weeknight in a small town kitchen. It leans on pantry staples—canned lima beans and just three more ingredients—to make a hearty supper that you literally build by spooning the beans right over bone-in chicken thighs in a casserole pan. The result is tender, flavorful chicken nestled in a creamy, old-fashioned lima bean mixture that tastes like something Grandma might have made, without needing a long list of ingredients or fancy steps.

Serve this casserole hot with buttery mashed potatoes, egg noodles, or a simple buttered rice to soak up the creamy lima bean juices. A crisp green salad or steamed green beans balances the richness, and a slice of warm dinner roll or crusty bread is perfect for mopping up the sauce. For family-style eating, bring the whole casserole dish right to the table so everyone can spoon out their own favorite mix of chicken and beans.

Servings: 4

4 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)

Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch casserole pan or similar baking dish, or coat it with nonstick spray to help with cleanup.

Pat the bone-in chicken thighs dry with paper towels. This helps them brown a bit better and keeps the skin from steaming. Sprinkle both sides of the chicken with the salt and black pepper.

Arrange the seasoned chicken thighs in a single layer in the prepared casserole pan, skin side up. Make sure there is a little space between each piece so the heat can circulate.

In a medium bowl, stir together the condensed cream of chicken soup, chicken broth, and chopped onion until well combined. The mixture will be fairly thick but pourable.

Add the drained canned lima beans to the soup mixture and gently fold them in so the beans are coated but not mashed.

Using a large spoon, spoon the lima bean mixture evenly over the top of the chicken thighs in the casserole pan. Be sure every piece of chicken is covered and let the extra mixture fill in the spaces around the chicken.

Cover the casserole dish tightly with foil. Place it on the middle rack of the preheated oven and bake for 35 minutes.

After 35 minutes, carefully remove the foil (watch for hot steam). Continue baking, uncovered, for another 20–25 minutes, or until the chicken thighs are cooked through and reach an internal temperature of at least 165°F (74°C), and the sauce is bubbling around the edges.

If you’d like the top a bit more golden, you can turn the oven to broil for 2–3 minutes at the end. Keep a close eye on it so the top doesn’t burn.

Remove the casserole from the oven and let it rest for about 5–10 minutes before serving. This gives the juices a chance to settle and makes it easier to spoon out generous portions of chicken and lima beans for everyone.

For picky eaters, you can chop the onion very finely or sauté it in a bit of butter before mixing it into the soup so it softens and mellows out. If someone in your family isn’t sure about lima beans, mix in 1 cup of corn or peas with the lima beans to make the texture more familiar. To make it a bit richer and more old-fashioned Amish-style, stir 1/4 cup of sour cream into the soup mixture before adding the lima beans. For extra flavor, you can add 1 teaspoon of dried thyme or parsley, or sprinkle a little paprika over the top before baking. If you prefer boneless, skinless chicken thighs, you can use them; just reduce the covered baking time by about 5–10 minutes and still cook until they reach 165°F. For a lighter version, use reduced-sodium soup and broth and remove the chicken skin before baking. Food safety tips: Always keep raw chicken separate from other ingredients and wash your hands, cutting boards, and utensils well after handling it. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part, not touching the bone. If you cool and refrigerate leftovers, do so within 2 hours of baking and reheat thoroughly before serving.