Amish Chicken and Corn Casserole

Comfort food alert! This Amish Chicken and Corn Casserole is what happens when simple ingredients transform into something magical. With its creamy sauce, tender chicken chunks, sweet corn kernels, and that irresistible buttery cracker topping – this is the dinner that’ll have everyone scraping their plates clean and asking for seconds.

What makes this casserole special is its perfect balance of homey comfort and practical simplicity. The velvety sauce coats every bite with rich flavor, while the contrast between the creamy filling and crispy topping creates that satisfying texture we all crave. Best of all, it comes together in just 40 minutes with ingredients you probably already have on hand – making it perfect for those “what’s for dinner?” weeknight emergencies.

Ingredients

• ¼ cup salted butter
• ⅓ cup all-purpose flour
• ½ teaspoon celery salt
• ¾ teaspoon kosher salt
• 2 cups milk (2% recommended), at room temperature
• 2 cups chopped, cooked chicken
• 2 cups corn kernels (fresh, frozen, or canned)

For the topping:

• ½ cup Ritz cracker crumbs
• 1 tablespoon melted butter

Steps

1. Preheat oven to 350°F (175°C). Thoroughly grease a 2-quart baking dish with butter or cooking spray and set aside. This prevents sticking and makes cleanup easier.
2. In a large skillet, melt the ¼ cup butter over medium heat. Watch carefully – you want the butter melted but not browned, which takes about 1-2 minutes.
3. Sprinkle the ⅓ cup flour over the melted butter and whisk constantly for 1 minute. This cooking process eliminates the raw flour taste. The mixture should form a smooth paste (roux) with a pale golden color.
4. Add the ½ teaspoon celery salt and ¾ teaspoon kosher salt to the roux; whisk to combine completely. The seasoning should be evenly distributed with no clumps.
5. Slowly add the 2 cups milk, about ¼ cup at a time, whisking constantly to prevent lumps. This gradual addition is crucial for a smooth sauce. Continue until all milk is incorporated.
6. Bring the sauce to a gentle simmer (small bubbles around the edges) and cook, whisking constantly, for 1 minute until thickened. The sauce should coat the back of a spoon and when you run your finger through it, the line should hold. Remove from heat immediately to prevent scorching.
7. Add the 2 cups chopped chicken and 2 cups corn to the sauce; stir gently to combine. If the sauce seems too thick (doesn’t flow easily when stirred), add 1-2 tablespoons of extra milk until it reaches a creamy, pourable consistency. Taste the mixture now and adjust seasonings if needed.
8. Transfer the chicken and corn mixture to the prepared baking dish, spreading it into an even layer with a spatula.
9. In a small bowl, combine the ½ cup Ritz cracker crumbs with 1 tablespoon melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
10. Sprinkle the buttered cracker crumbs evenly over the casserole, covering the entire surface. For maximum crispiness, avoid pressing the crumbs down into the filling.
11. Bake uncovered in the preheated oven until hot and bubbly on the inside and golden brown on top, about 25-30 minutes. Look for bubbling around the edges and a deeply golden topping as indicators of doneness.
12. Remove from oven and let stand for 5 minutes before serving. This resting time allows the sauce to thicken slightly and makes serving neater.

Smart Swaps

• Use rotisserie chicken for a time-saving shortcut that adds extra flavor
• Substitute 1 cup of the corn with 1 cup of frozen peas for added color and nutrition
• Replace Ritz crackers with ½ cup crushed cornflakes or panko breadcrumbs mixed with the same amount of butter
• For a dairy-free version, use 2 cups unsweetened almond milk and increase the flour to ½ cup to maintain thickness

Make It Diabetes-Friendly

• Replace all-purpose flour with ⅓ cup almond flour mixed with 1 tablespoon cornstarch (reduces carbs by approximately 24g per serving)
• Use unsweetened almond milk instead of dairy milk (reduces carbs by about 12g per serving)
• Reduce corn to 1 cup and add 1 cup diced bell peppers (reduces carbs by approximately 15g per serving)
• Replace Ritz crackers with ¼ cup crushed pork rinds mixed with 1 tablespoon grated parmesan (reduces carbs by about 10g per serving)
• Total carb reduction: approximately 61g for the entire casserole or 15g per serving

Pro Tips

• For the juiciest chicken, use a mixture of dark and white meat rather than just breast meat
• Make the sauce in a heavy-bottomed pan to prevent scorching
• Room temperature milk is essential for a smooth sauce – cold milk can cause lumps
• For a cheesy version, stir ¾ cup shredded cheddar into the sauce after removing from heat
• This casserole can be assembled up to 24 hours ahead and refrigerated before baking – just add 5-10 minutes to the baking time if cooking from cold