Every recipe we’ve made at 12 Tomatoes that has ‘Amish’ in the title has been spot on when it comes to hitting that comfort food target and this Amish Chicken Corn Casserole is no different. It’s a buttery, creamy baked dish full of hearty chicken and studded with sweet corn, which is to say it’s both filling and delicious. It also happens to have a crumbled Ritz cracker topping that doesn’t feel at all authentically Amish but after one bite you won’t care so much about authenticity. This is family-friendly, quick and easy comfort food – the kind of hot dish that’s simple but always satisfies.

When I see a recipe that claims to be Amish but also involves cream of mushroom soup, I am always dubious. But, never fear, you won’t find any canned stuff here. This features a from-scratch sauce that’s no trouble at all to make and it lends an irresistible creamy background to every bite. There are the aforementioned cracker crumbs, which feel not so Amish, but we’ll let that one slide. The buttery crispiness is worth it.

So how do you make Amish Chicken Corn Casserole?

It’s easy. You’ll start by making a roux – melting butter in a saucepan and then whisking in some flour and letting it cook just long enough to cook out the raw flour taste. Then, you’ll stir in milk and your seasonings and let it bubble until it’s thick. That’s the sauce. (I told you it was easy.)

Next up, you’ll stir in your chicken and your corn and you’re ready to transfer it to the baking dish. Now, this uses cooked chicken and either frozen or canned corn (fresh works too!) so it’s an ideal casserole to make with leftovers and pantry staples. And that’s it, that’s the bulk of the casserole.

Well except for that cracker crumb topping.

That is just a matter of crumbling up some Ritz crackers, mixing them up with some melted butter, and sprinkling them all over that casserole. Are they Amish? No. But are they the perfect topping for a creamy chicken casserole? I sure think so.