My neighbor Ruth brought this Amish-style chicken and sauerkraut bake to a church potluck years ago, and I still remember how the dish was scraped absolutely clean before I even made it through the line. It’s the kind of humble, country comfort food that doesn’t look fancy, but the smell of it drifting out of the oven will bring everyone to the table. With just four ingredients and a glass baking dish, you get tender, golden chicken nestled into tangy, browned sauerkraut, all kissed with the cozy flavor of cream of chicken soup. It feels like something our grandmothers would have made on a cold Midwestern evening—simple, filling, and made to share.
This bake is hearty enough to be the star of the plate, but it shines brightest with a few simple, homespun sides. I like to spoon the sauerkraut and pan juices over a mound of buttery mashed potatoes or plain boiled potatoes so they can soak up all that flavor. Buttered egg noodles or wide Amish-style noodles are another classic partner. Add a side of green beans, a tossed salad, or even just sliced tomatoes in summer for a little freshness. A slice of crusty bread or warm dinner rolls helps mop up the juices, and if you’re serving company, a simple applesauce or baked apples on the side brings out the cozy, old-fashioned charm of the meal.
Oven-Baked 4-Ingredient Amish Chicken and Sauerkraut BakeServings: 4
Ingredients
2 pounds bone-in chicken thighs or drumsticks, skin-on
2 pounds sauerkraut, drained but not rinsed
1 (10.5-ounce) can condensed cream of chicken soup
1 teaspoon kosher salt (plus more to taste)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the chicken and sauerkraut don’t stick.
Drain the sauerkraut well, pressing out some of the liquid with the back of a spoon. You want it moist but not dripping, so it can brown nicely around the edges.
Spread the drained sauerkraut evenly in the bottom of the prepared baking dish, making a level bed for the chicken.
In a small bowl, stir the condensed cream of chicken soup with the salt until smooth. It will be thick—that’s just fine.
Spoon the soup mixture evenly over the sauerkraut, spreading it gently so it coats most of the surface. It doesn’t need to be perfect; it will melt down into the kraut as it bakes.
Pat the chicken pieces dry with paper towels so they brown better. Nestle the chicken, skin side up, on top of the sauerkraut and soup layer, spacing the pieces out so they’re not crowded. The chicken should sit mostly above the kraut so the skin can turn golden.
If you like, lightly sprinkle a pinch more salt over the chicken pieces. The sauerkraut and soup already have salt, so don’t overdo it—you can always add more at the table.
Cover the dish tightly with foil and place it on the center rack of the preheated oven. Bake covered for 35 minutes to let the chicken start to cook through and the flavors mingle.
After 35 minutes, carefully remove the foil and return the dish to the oven. Bake uncovered for another 25 to 35 minutes, or until the chicken is cooked through (juices run clear and it reaches 165°F/74°C in the thickest part) and the skin is golden and lightly crisp. The sauerkraut around the edges should be starting to brown.
If you prefer deeper browning, move the dish up one rack for the last 5 to 10 minutes of baking, watching closely so the top doesn’t burn.
Remove the dish from the oven and let the chicken and sauerkraut rest for about 5 to 10 minutes. This short rest helps the juices settle and makes it easier to serve.
To serve, spoon a generous scoop of sauerkraut and pan juices onto each plate and top with a piece of chicken, making sure everyone gets some of the browned bits from the edges of the dish.
Variations & Tips
If your family prefers a milder sauerkraut, you can briefly rinse it under cold water before draining, then taste and add a pinch more salt if needed. For a creamier bake, stir 1/4 to 1/3 cup of water or milk into the condensed soup before spreading it over the kraut (this technically adds an ingredient, so I treat it as optional, not essential). Dark meat works best here, but you can use bone-in, skin-on chicken breasts—just check them a little earlier so they don’t dry out. If you like a touch of sweetness, tuck a few very thin slices of apple down into the sauerkraut before baking, or use a mild, sweeter kraut if you can find it. To make ahead, assemble the dish up to the point of adding the chicken, cover, and refrigerate for a few hours; add the chicken right before baking and allow a few extra minutes in the oven since it will start colder. Leftovers reheat well in a covered dish in a low oven; the flavors deepen by the next day, much like an old-fashioned casserole from church suppers gone by.
