My grandma used to make this growing up for Sunday supper and everyone always asked for the recipe. It is incredibly fork tender and only needs 4 ingredients.

This oven baked 4-ingredient Amish chicken and biscuit bake is pure Sunday-supper comfort, the kind of dish that makes the whole house smell like grandma’s kitchen. It’s inspired by the simple, pantry-style cooking I grew up with in the Midwest—no fancy steps, just tender chicken tucked under a golden biscuit crust with a thick, creamy gravy bubbling up around the edges. Everything bakes together in one casserole dish until the chicken is fork tender and the biscuits are browned on top, making it a cozy, no-fuss meal you can pull together on a busy weeknight or for a laid-back family dinner.

This bake is hearty on its own, but I like to round it out with something fresh and simple. A crisp green salad with a tangy vinaigrette or some steamed green beans balances the richness of the creamy gravy. Buttered peas or roasted carrots are kid-friendly sides that go over well here, too. If you want to stretch the meal for a crowd, serve it with a dish of applesauce or a bowl of coleslaw on the table, and pass extra black pepper for anyone who likes a little more warmth on top.

Servings: 6

2 pounds boneless, skinless chicken thighs, trimmed

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin smear of butter so the biscuits don’t stick.

In a medium bowl, whisk together the cream of chicken soup and milk until smooth and well combined. This will be your creamy gravy base.

Lay the chicken thighs in a single layer in the prepared baking dish. It’s fine if they are snug, but avoid overlapping too much so they cook evenly and get nice and tender.

Pour the soup and milk mixture evenly over the chicken, making sure each piece is well coated and the sauce spreads into the corners of the dish.

Cover the baking dish tightly with aluminum foil and bake for 35 to 40 minutes, or until the chicken is cooked through and very tender when pierced with a fork. The gravy should be hot and bubbling around the edges.

Carefully remove the dish from the oven and take off the foil. Give the gravy a gentle stir around the chicken to even it out, but keep the chicken pieces mostly in place.

Open the can of refrigerated biscuit dough. Separate the biscuits and place them on top of the hot chicken and gravy in a single layer. Leave a little space between each biscuit so they have room to puff and brown.

Return the uncovered dish to the oven and bake for another 18 to 22 minutes, or until the biscuits are deeply golden on top and cooked through in the center. The gravy will be thick and creamy, bubbling up around the biscuits.

Let the casserole rest for about 5 to 10 minutes before serving. This helps the gravy thicken a bit more and makes it easier to scoop neat portions of fork-tender chicken, creamy gravy, and golden biscuit topping.

For picky eaters, you can cut the chicken into bite-size pieces before baking so it feels more like a classic pot pie filling under the biscuits. If your family prefers white meat, substitute boneless, skinless chicken breasts; just check for doneness a little earlier so they stay tender. For a slightly richer flavor, swap half of the milk for chicken broth or use cream of mushroom or cream of celery soup in place of one can of cream of chicken. You can also use smaller refrigerated biscuits or cut large ones in half to create more, smaller pieces of crust that brown more evenly. If you’d like a bit of color without adding more ingredients, sprinkle the top of the biscuits lightly with black pepper before baking. To make ahead, assemble the chicken and gravy in the dish, cover, and refrigerate up to a day; bake covered until hot and tender, then add the biscuits and finish baking just before serving so they stay nicely puffed and golden.