This oven baked 5-ingredient Amish chicken breast noodle casserole is the kind of practical dinner that earns a permanent spot in a busy weeknight rotation. Everything goes right into one glass baking dish, including the dry cellentani and raw diced chicken, so it keeps prep simple while still baking up into a creamy, comforting casserole. It has that old-fashioned, cozy feel people love in Amish-style casseroles, with tender pasta, juicy chicken, and a rich sauce that tastes like more effort than it takes.
Serve this casserole with a crisp green salad, steamed green beans, roasted broccoli, or buttery peas to balance the creamy texture. If you want to stretch the meal for a bigger family dinner, warm rolls, garlic bread, or a simple fruit salad fit right in, and iced tea or lemonade makes it feel especially homey.
Oven Baked 5-Ingredient Amish Chicken Breast Noodle Casserole
Servings: 6
Ingredients
2 cups dry cellentani pasta
1 1/2 pounds boneless skinless chicken breasts, diced into bite-size pieces
2 cans condensed cream of chicken soup, 10.5 ounces each
2 cups chicken broth
1 cup whole milk
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking pan.
2. Spread the dry cellentani pasta evenly across the bottom of the prepared baking pan.
3. Scatter the diced raw chicken breast evenly over the pasta.
4. In a medium bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth.
5. Pour the soup mixture evenly over the chicken and pasta, making sure most of the pasta is covered.
6. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, stir gently to help the pasta cook evenly, then return to the oven uncovered for 15 to 20 minutes, until the chicken is cooked through and the pasta is tender.
7. Let the casserole rest for 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Add cheese: If you want a richer casserole, stir in or top with 1 to 2 cups shredded cheddar or mozzarella during the last 15 minutes of baking. It is not traditional to the 5-ingredient version, but it is always a hit when I want something extra cozy.
Use a different pasta: Cellentani works beautifully because it holds the sauce well, but rotini or small penne can also work. Just keep an eye on tenderness, since different pasta shapes may need a few extra minutes in the oven.
Check liquid before finishing: If your casserole looks dry when you remove the foil, add a splash of warm broth before the final bake. Oven-safe glass dishes and pasta brands can vary, so this little adjustment helps keep the texture creamy.
Make it a fuller meal: Frozen peas or sautéed mushrooms can be stirred in after the covered bake if you want vegetables without changing the simple prep too much. That is one of my favorite ways to make this stretch into leftovers for lunch.