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This easy Amish chicken and corn casserole is made from scratch with simple ingredients, and it’s ready for the table in less than 45 minutes!
If you love chicken casserole recipes, be sure to try this chicken and stuffing casserole, a chicken and rice casserole, and this dump-and-bake chicken broccoli rice casserole, too!
This Easy Chicken Casserole is Classic Comfort Food
Shortly after our first son was born (almost 15 years ago!), my neighbor brought over a creamy chicken and corn casserole for supper. I still remember how cozy it felt to sit down to a warm, homecooked meal as a stressed-out, sleep-deprived new mom on a cold December night. I also remember that delicious cream pie that she included for dessert, but we’ll talk about that another day!
Our neighbors grow an abundance of corn in their garden each year, so that particular casserole was just a simple combination of chicken and leftover summer corn (that had been stashed in the freezer). Nothing fancy, no crazy ingredients, just an easy chicken casserole with Ritz crackers on top. Sometimes the simplest meals are also the most delicious!
This recipe was easy to make and was delicious!! Will definitely be adding to our supper rotation! I also liked how there were minimal ingredients that I already had on hand! Yum!!
– Darah
What to Know Before You Get Started
- You’ll need cooked chicken for this casserole, and a variety of options will work. Store-bought rotisserie chicken or leftover chicken from a previous meal are great shortcuts, but you can also cook your own chicken to use in this recipe. To do so, boil about 1 lb. of boneless, skinless chicken breasts or thighs until cooked through (about 10-15 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe.
- This is a very simple, basic recipe that you can use as a base and adapt to suit your taste preferences. For instance, add fresh herbs or dried herbs like parsley, rosemary, thyme, basil, oregano, or chives. Try seasonings and spices like garlic powder, onion powder, poultry seasoning, ground black pepper, or cayenne pepper for a spicy kick.
- Fresh corn cut off the cob, canned corn, or frozen corn will all work in this recipe. If using frozen corn, you do not need to thaw it before adding it to the sauce.
- In addition to the corn, try adding frozen peas, cooked broccoli florets, green beans, or any of your other favorite vegetables.
- For a cheesy casserole, sprinkle sharp cheddar cheese on top before adding the Ritz crumbs.
- Don’t have Ritz crackers? You can substitute with buttered Corn Flakes crumbs, crushed potato chips, buttered panko breadcrumbs, or other crackers (such as saltines or Keebler Club crackers).
Directions
Wholesome ingredients in made-from-scratch recipes are the hallmarks of Amish cooking. Homegrown fruits and vegetables feature prominently in these dishes, so use local, fresh corn when available. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Whisk together a smooth, creamy white sauce with butter, flour, celery salt, salt, and milk.
- Simmer the sauce just until it thickens (this only takes about 1 minute). The sauce will continue to thicken as it cooks in the oven, so don’t simmer it for too long on the stovetop. If it seems too thick, you can whisk in a little bit of milk to thin as necessary.
- Stir in the chicken and corn.
- Transfer the mixture to a 2-quart casserole dish.
- Top with buttered Ritz cracker crumbs.
- Bake until the casserole is hot and bubbly on the inside and golden brown on top, about 25-30 minutes.
Serving Suggestions
Pair the easy chicken corn casserole with a basket of blackberry muffins and a crisp green salad dressed in red wine vinegar salad dressing. Other nice sides include Southern-style green beans, fluffy white rice, Amish green beans with brown butter, garlic roasted broccoli, Southern fried apples, 3-ingredient buttermilk biscuits, or a skillet of cast iron cornbread.
Preparation and Storage Tips
- Make-Ahead: This is the ultimate prep-ahead meal to get dinner on the table quickly and easily — even on busy nights. Assemble the casserole, wrap tightly, and store in the refrigerator for up to 2 days before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
- How to Store: Leftovers will last in an airtight container in the refrigerator for 3-4 days. Reheat the dish in a 350 degree F oven, covered, just until warmed through (about 15-20 minutes). You can also reheat individual portions in the microwave for about 1 minute. I do not recommend freezing this particular casserole, as the milk-based cream sauce has a tendency to “break” when thawed.
- How to Reheat: Cover loosely with foil and warm the casserole in a 350 degree F oven just until heated through, about 15-20 minutes. You can also reheat individual servings in the microwave for about 60 seconds.
The casserole was delicious! My husband loved it. I added broccoli florets to it.
– Barbara
Try these Easy Chicken Casseroles
- ¼ cup salted butter
- ⅓ cup all-purpose flour
- ½ teaspoon celery salt
- ¾ teaspoon kosher salt
- 2 cups milk (I use 2%), at room temperature
- 2 cups chopped, cooked chicken
- 2 cup corn kernels (fresh, frozen, or canned)
- ½ cup Ritz cracker crumbs mixed with 1 tablespoon melted butter
For a cheesy casserole, sprinkle sharp cheddar cheese on top before adding the Ritz crumbs.
In addition to the corn, try adding frozen peas, cooked broccoli florets, green beans, or any of your other favorite vegetables.
Serving: 1/4 of the casseroleCalories: 427kcalCarbohydrates: 31gProtein: 29gFat: 21gSaturated Fat: 12gCholesterol: 107mgSodium: 1153mgPotassium: 469mgFiber: 2gSugar: 9gVitamin A: 616IUVitamin C: 2mgCalcium: 167mgIron: 2mg
This recipe was originally published in October, 2020. It was updated in August, 2024.
