This oven baked 5-ingredient Amish macaroni chicken is the kind of practical, comforting casserole that has shown up at church basements and family reunions around the Midwest for generations. It starts with raw chicken thighs laid right in the casserole dish, then you simply scatter bagged dry macaroni pasta and three pantry ingredients over the top, pour on some milk, and let the oven do the work. It reminds me of the thrifty Amish and farm wives I grew up around, who knew how to stretch a few simple staples into a hearty meal that could feed a crowd without fuss. This is the sort of summer supper you can slide into the oven while you sit on the porch, and your family will keep asking for it because it tastes like home.
Serve this Amish macaroni chicken hot straight from the casserole dish with a big bowl of sliced garden tomatoes or a simple cucumber and onion salad on the side. Buttered sweet corn, green beans, or a crisp lettuce salad with a tangy dressing all balance the creamy noodles and tender chicken nicely. A basket of warm dinner rolls or sliced country bread is perfect for soaking up the extra sauce, and if you want to keep it truly old-fashioned, finish the meal with fresh berries or a simple fruit crisp.
Oven Baked Amish Macaroni ChickenServings: 6
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
2 cups dry elbow macaroni (from a store-bought bag)
2 cups shredded mild cheddar cheese, divided
2 cans (10.5 ounces each) condensed cream of chicken soup
3 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional but nice)
Nonstick cooking spray or a little butter for greasing the dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with nonstick spray or a little butter.
Pat the chicken thighs dry with paper towels and trim any excess skin if you like. Sprinkle both sides of the chicken with salt, pepper, and garlic powder (if using). Lay the raw chicken thighs in a single layer in the prepared casserole dish, skin side up.
Open the bag of dry elbow macaroni. With the chicken already in the dish, scatter the dry macaroni evenly over and around the raw chicken thighs, letting some fall between the pieces so it fills the gaps. It will look a bit messy, and that is exactly how it should look at this stage.
In a medium bowl, whisk together the condensed cream of chicken soup and the milk until smooth and pourable. If it seems very thick, add another splash of milk so it will flow easily around the pasta and chicken.
Pour the soup and milk mixture slowly and evenly over the chicken and scattered macaroni, making sure the pasta is mostly moistened and there are no big dry patches. Gently tap the dish on the counter to help the liquid settle around the pasta.
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole, leaving the remaining 1/2 cup for later.
Cover the casserole dish tightly with foil, tenting it slightly so it does not press down on the cheese. Place the dish on the middle rack of the preheated oven.
Bake, covered, for 50 to 60 minutes, until the chicken is cooked through and the macaroni is tender. The sauce should be bubbling around the edges. Check once around the 45-minute mark; if the top looks dry, spoon a little of the hot liquid from the edges over any exposed pasta.
Carefully remove the foil, sprinkle the remaining 1/2 cup shredded cheddar over the top, and return the dish to the oven uncovered. Bake for another 10 to 15 minutes, or until the cheese is melted, the top is lightly golden, and a thermometer inserted into the thickest part of a chicken thigh (not touching bone) reads at least 165°F (74°C).
Let the casserole rest on the counter for about 10 minutes before serving. This short rest allows the sauce to thicken slightly and makes it easier to scoop out the chicken and macaroni together.
Variations & Tips
You can easily nudge this simple Amish-style casserole in different directions depending on what you have and what your family likes. For a little color and sweetness, scatter 1 to 2 cups of frozen peas and carrots or corn over the raw chicken along with the dry macaroni before adding the soup mixture. If you prefer a bit more tang, stir 1/2 cup of sour cream into the soup and milk mixture before pouring it over the dish. To lighten things up, you may use 2% milk instead of whole, or swap half the cheddar for part-skim mozzarella. If your family enjoys a little crunch, top the final layer of cheese with a handful of crushed butter crackers or plain cornflakes before the last 10–15 minutes of baking. You can also use boneless, skinless chicken thighs; reduce the covered baking time by about 10–15 minutes and still check for an internal temperature of 165°F (74°C). For food safety, always start with fully thawed chicken, never partially frozen, so it cooks evenly. Use a clean cutting board and knife for the raw chicken, wash your hands and any surfaces that touch the raw meat with hot soapy water, and avoid tasting the sauce until the casserole has fully baked. Let leftovers cool, then refrigerate within 2 hours, and reheat until steaming hot before serving again.
