This oven baked 4-ingredient Amish creamed corn chicken casserole is the kind of dish that shows up at church luncheons and disappears before you’ve even made it through the line. A dear friend of mine brought it to our fellowship hall one Sunday, and before the dishes were cleared, half the ladies were circling her with pens and paper, asking how on earth something so comforting and flavorful could be so simple. It has all the hallmarks of old Midwestern farmhouse cooking: pantry staples, no-fuss preparation, and a warm, bubbling pan of golden chicken nestled in sweet, creamy corn. This is the sort of casserole you make when you want something reliable, hearty, and “stick-to-your-ribs” good without fussing over a long ingredient list.
Serve this casserole straight from the oven with a big spoon so everyone can get a piece of that tender, golden-baked chicken and plenty of the bubbling creamed corn around it. It pairs beautifully with buttered egg noodles, mashed potatoes, or a simple pan of skillet-fried potatoes to soak up the creamy sauce. Add a crisp green salad or steamed green beans for a bit of color and crunch, and pass some warm dinner rolls or cornbread on the side. For a true Midwestern church-supper feel, finish the meal with a simple dessert like a fruit crisp or a pan of brownies.
Oven Baked 4-Ingredient Amish Creamed Corn Chicken CasseroleServings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
2 cans (14.75 ounces each) cream-style corn
1 can (15 ounces) whole kernel corn, drained
1 packet (1 ounce) dry onion soup mix
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the corn doesn’t stick and cleanup is easy.
In a medium bowl, stir together the cream-style corn, the drained whole kernel corn, and the dry onion soup mix until everything is evenly combined and the soup mix is well distributed.
Pour the corn mixture into the prepared baking dish and spread it out into an even layer so it covers the bottom of the dish.
Pat the chicken breasts dry with a paper towel, then lay them on top of the corn mixture in a single layer, nestling them down slightly so they sit in the corn but are still mostly visible on top.
Spoon a little of the corn mixture over the tops of the chicken breasts so they stay moist while baking, but keep most of the chicken exposed so it can turn a light golden brown in the oven.
Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes to help the chicken cook through gently and the corn start to bubble.
Remove the foil and continue baking for another 20 to 30 minutes, or until the chicken is cooked through (165°F in the thickest part) and the top is lightly golden and the corn is bubbling around the edges.
Let the casserole rest for about 5 to 10 minutes after you take it out of the oven. This allows the hot corn to thicken slightly and makes it easier to serve neat spoonfuls of chicken nestled in the creamy corn.
To serve, place one chicken breast on each plate and spoon plenty of the hot, creamy corn from the pan all around it.
Variations & Tips
If you prefer dark meat, you can use boneless, skinless chicken thighs in place of the breasts; they stay very tender and are a bit more forgiving if slightly overbaked. For a touch more sweetness, use canned shoepeg corn for the whole kernel corn. If you like a little color on top, you can broil the casserole for 2 to 3 minutes at the end of baking—just watch closely so it doesn’t scorch. For a creamier, slightly richer base, stir 1/4 to 1/3 cup of sour cream into the corn mixture (this adds an extra ingredient but keeps the spirit of the dish). If you’re cooking for a crowd at a potluck, double the recipe and bake it in two 9x13-inch dishes rather than one deep pan so the chicken cooks evenly. Leftovers reheat well; cover the dish with foil and warm in a 325°F oven until hot, or reheat individual portions in the microwave, adding a spoonful of milk if the corn seems too thick.
