My aunt made this for Sunday supper and everyone asked for the recipe. The best part is it only calls for 4 ingredients!

This oven baked 4-ingredient Amish chicken and peas bake is the kind of humble, comforting dish that shows up on small-town Sunday supper tables all over the Midwest. My aunt picked it up years ago from a church potluck, and it became one of those recipes everyone requested because it’s so simple yet oddly irresistible. Classic Amish-style cooking leans on pantry staples and gentle oven time to create tender meat and a rich, creamy sauce without a lot of fuss. Here, boneless chicken, canned peas, and a seasoned cream soup quietly transform into a cozy casserole that feels like it took far more effort than it actually does.

Serve this chicken and peas bake over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so all that creamy sauce has something to soak into. A crisp green salad with a tangy vinaigrette or simple sliced cucumbers in vinegar balances the richness nicely. Warm dinner rolls or a crusty baguette are perfect for mopping up the last bits of sauce, and if you want to keep the meal in that Sunday-supper lane, finish with something simple like fruit salad or a classic pudding dessert.

Servings: 4

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

Preheat your oven to 350°F (175°C). Lightly grease a medium casserole dish (about 2 to 2 1/2 quarts) with a bit of oil or nonstick spray so the sauce doesn’t stick.

In a large mixing bowl, whisk together the cream of chicken soup and sour cream until the mixture is smooth and evenly combined. This is your entire sauce base, so take a moment to blend out any lumps.

Add the bite-size chicken pieces to the bowl and stir until every piece is well coated in the creamy mixture. The sauce will help keep the chicken moist as it bakes.

Fold in the peas, distributing them evenly throughout the chicken and sauce. If you’re using frozen peas, there’s no need to thaw; they’ll cook through in the oven.

Transfer the chicken, peas, and sauce mixture to the prepared casserole dish, spreading it into an even layer so it bakes uniformly.

Cover the dish tightly with foil to keep the moisture in, then place it on the center rack of the preheated oven.

Bake covered for 30 minutes, then carefully remove the foil and continue baking for another 20 to 25 minutes, or until the chicken is cooked through (an instant-read thermometer should register 165°F/74°C in the thickest pieces) and the sauce is bubbling around the edges.

Let the casserole rest for 5 to 10 minutes out of the oven so the sauce can settle and thicken slightly. Give it a gentle stir before serving to mix the peas and sauce back over the chicken, then spoon into warm bowls or over your chosen starch.

Because this recipe is built on just four ingredients, each one does some heavy lifting, but there are still a few thoughtful ways to adapt it while keeping the spirit of the dish. If you prefer dark meat, you can swap the chicken breasts for boneless, skinless chicken thighs; they stay exceptionally tender and are very forgiving if slightly overbaked. For a slightly lighter version, use reduced-fat sour cream and a lower-sodium cream of chicken soup, understanding the sauce will be a bit thinner and less rich. If you like a touch of texture on top, you can sprinkle a handful of plain breadcrumbs or crushed buttery crackers over just the surface during the last 10 minutes of baking, though that technically adds a fifth ingredient. To lean into the Amish comfort-food feel, serve it over buttered egg noodles and garnish with a little chopped fresh parsley if you have it on hand (again, as optional extras rather than built-in ingredients). Leftovers reheat well in a low oven or gently on the stovetop with a splash of milk or broth to loosen the sauce, making this a practical make-ahead option for busy weeknights.