The Amish Chicken Casserole recipe I am sharing today is an Amish-style Chicken Gumbo. "Amish Chicken Gumbo" features layers of sliced bread and cooked chicken, topped with a creamy sauce, cheese slices, and buttered bread crumbs for a delightful crispy finish.
This Amish chicken casserole is a warm, comforting dish perfect for family dinners. Every bite offers a delightful combination of creamy and crispy textures, making it a cozy and satisfying meal for any occasion.
I don't know why this dish is called "Gumbo" because the name doesn't really fit. Most people will think of the southern-style stew when you mention chicken gumbo. However, I grew up with this chicken casserole being called Chicken Gumbo and that's what it's called in Amish recipe books. So, today I present to you "Amish-style Chicken Gumbo". 🙂
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Ingredients
- Bread adds texture and helps to thicken the gumbo. It also absorbs some of the flavors from the other ingredients, contributing to the overall richness.
- Any type of white or whole wheat bread can be used. Fresh bread will provide a softer texture, while slightly stale bread may hold up better in the dish. Bread can also be toasted if desired.
- Chicken is the main protein source and provides substance to the gumbo. It adds a hearty and savory flavor.
- Rotisserie chicken, leftover roast chicken, boiled chicken breast, or even turkey can be used.
- Eggs help bind the ingredients together, adding richness and a smooth texture to the dish.
- Mayonnaise adds creaminess and a slight tanginess, enhancing the overall flavor profile. It also helps to keep the dish moist.
- For a healthier option, use Greek yogurt or a mixture of yogurt and mayo for a tangy twist.
- Butter adds moisture and a rich, creamy flavor enhancing the overall taste and texture.
- Milk adds creaminess, and moisture, and helps bind the ingredients together for a rich and cohesive dish.
- For more richness, feel free to use half and half.
- Chicken broth adds depth of flavor and ensures the dish is moist. It enhances the savory taste and helps to blend all the ingredients together.
- Use homemade chicken broth or bone broth for the best flavor.
- Salt enhances all the other flavors in the dish. It is essential for seasoning and bringing out the natural flavors of the ingredients.
- Sea salt is a great option.
- Black pepper adds a bit of heat and a subtle spiciness.
- American cheese adds a creamy, melty texture and a rich flavor, contributing to the comfort food aspect of this chicken casserole.
- Feel free to use your favorite kind of cheese or shredded instead of slices. (Sharp cheddar, Colby, Monterey Jack, or a blend of cheeses all work great. For a spicier kick, use pepper jack cheese.) I will mention though, that the cream soups may be harder to spread over shredded cheese than cheese slices.
- Cream of celery or cream of chicken soup adds a creamy base and rich flavor. They help to thicken the dish and add depth to the overall taste.
- Use homemade cream of chicken or celery soup for a fresher taste. (Cream of mushroom works too.)
- Buttered bread crumbs add a crunchy topping, providing a contrast in texture. They also add a bit of buttery richness to the final dish.
- Make bread crumbs by toasting and crumbling slices of homemade bread or use panko bread crumbs.
*See the recipe card below for measurements.
Instructions
- Prepare the Casserole Dish:
- Grease a 9x13" baking pan or a large casserole dish.
- Layer the Bread:
- Lay 9 slices of bread on the bottom of the greased casserole dish. (Cover the bottom with a layer then divide the remaining slices over the top. Feel free to cut the bread into cubes if desired.)
- Add the Chicken:
- Spread 4 cups of cooked, diced chicken evenly over the bread.
- Prepare the Liquid Mixture:
- In a bowl, beat the eggs.
- Add the mayo, melted butter, milk, chicken broth, salt, and black pepper to the eggs.
- Mix well until combined.
- Pour the Liquid Mixture:
- Pour the egg and milk mixture evenly over the chicken and bread in the casserole dish.
- Add Cheese and Soup:
- Top with slices of American cheese.
- Spread 2 cans of cream of celery or cream of chicken soup over the top of the cheese.
- Refrigerate:
- Cover the casserole dish and refrigerate overnight.
Baking Chicken Casserole
- Prepare for Baking: Preheat the oven to 350°F (175°C).
- Bake: Bake, covered, in the preheated oven for approximately 30 minutes. Uncover and sprinkle buttered panko bread crumbs over the top of the dish. Continue baking for another 40-45 minutes until the top is golden brown and the casserole is heated through. For an extra crispy topping, switch on the broiler and broil under high heat for 1 minute.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy your Amish-style chicken casserole!
Can I Bake This Casserole Right Away Rather Than Refrigerating Overnight?
Letting the casserole sit overnight helps the bread soak up the egg mixture, making the dish more flavorful and evenly textured. The flavors blend better, and the casserole turns out moist and well-seasoned.
If you bake it right away, the bread might not absorb the mixture fully, leading to a different texture. It could be soggier or less evenly soaked, and the flavors might not be as rich.
However, if you're short on time, you can bake it immediately or only let it rest for a couple of hours. It will still be delicious, but the texture and flavor might not be as good as if you let it sit overnight. If you choose to bake it right away, you could consider using slightly stale bread to help it absorb the liquid more quickly.
If you enjoy casseroles, you may want to try more delicious Amish casseroles: Yumasetti Casserole, Dairy Casserole, or Shipwreck Casserole.
This Amish-style Chicken Gumbo Casserole is a great way to use up leftover chicken or turkey. If you try this Amish chicken casserole recipe, I'd love it if you left a comment and star rating below. Thank you!
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📖 Recipe Card
Amish Chicken Casserole Recipe (Amish-style Chicken Gumbo)
Ingredients
- 9 slices bread
- 4 cups cooked, diced chicken
- 4 large eggs
- ½ cup Mayo
- ¼ cup butter (melted)
- 1 cup milk
- 1 cup chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 or 9 slices American cheese
- 2 (10.5 ounce) cans cream of celery or cream of chicken soup
- 1 cup Panko bread crumbs mixed with approx. 3 Tbsp. melted butter
Instructions
- Lay bread slices into the bottom of a 9x13" greased baking pan or large casserole dish. (Cover the bottom with a layer, then divide the remaining slices over the top. Feel free to cut the bread into cubes if desired.)9 slices bread
- Spread the cooked and cooled chicken over the bread.4 cups cooked, diced chicken
- In a bowl, beat the eggs, then add the Mayo, melted butter, milk, broth, salt, and pepper. Mix well and pour it evenly over the chicken.4 large eggs , ½ cup Mayo, ¼ cup butter (melted), 1 cup milk, 1 cup chicken broth, ½ teaspoon salt, ½ teaspoon black pepper
- Top with cheese slices then spread the condensed soup over the top of the cheese. (Feel free to use your favorite kind of cheese.)8 or 9 slices American cheese , 2 (10.5 ounce) cans cream of celery or cream of chicken soup
- Cover and refrigerate overnight.
- Bake, covered, in the preheated 350℉ oven for approximately 30 minutes. Uncover and sprinkle buttered bread crumbs over the top of the dish. Continue baking for another 40 - 45 minutes until the top is golden brown and the casserole is heated through.1 cup Panko bread crumbs mixed with approx. 3 Tbsp. melted butter
- For an extra crispy topping, switch on the broiler and broil under high heat for 1 minute.
- Let the casserole rest for a few minutes and serve.
- Cool and refrigerate any leftovers.
Anna
So yummy!
Tina
I love this recipe. It tastes so good. I made it in two smaller dishes. Cooked one and froze the second to cook at a later date
Anna
So glad you enjoyed it! Great idea to freeze one. Thanks for taking the time to leave a nice comment!