Amish Harvest Casserole is a heartwarming dish that combines the rustic charm of homestyle cooking with the satisfying flavors of chicken, sweet potatoes, peas, and a creamy, cheesy sauce. Perfect for chilly nights or when you’re craving something cozy, this casserole is both nourishing and incredibly flavorful.

Why You’ll Love This Recipe

This casserole is the definition of comfort food—hearty, creamy, and filled with wholesome ingredients. Sweet potatoes add natural sweetness and richness, while the peas offer a pop of color and freshness. The savory mushroom sauce and melty cheddar cheese bring it all together into a satisfying, oven-baked meal that’s ideal for busy weeknights or family gatherings.

Ingredients

4 chicken breasts, cooked and diced
2 medium sweet potatoes, peeled and cubed
1/2 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup cream of mushroom soup
1/4 cup sour cream
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add sweet potatoes and sauté for 10–12 minutes, or until tender.
In a large bowl, mix together the cream of mushroom soup, sour cream, thyme, salt, and pepper.
Stir in the diced chicken and peas.
Add the sautéed sweet potatoes and mix until everything is evenly coated.
Transfer the mixture to a greased baking dish and sprinkle the top with shredded cheddar cheese.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Make it gluten-free: Use a gluten-free cream of mushroom soup.
Add veggies: Try adding sautéed onions, mushrooms, or green beans for more flavor and texture.
Add a crunchy topping: Top with breadcrumbs or crushed crackers before baking for added crunch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze before baking or after it’s cooled completely. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions until hot.

FAQs

Can I use canned sweet potatoes?

Fresh is best for texture, but you can use canned in a pinch—just drain and dice them, and skip the sautéing step.

Can I use a different type of cheese?

Yes! Monterey Jack, gouda, or a blend of cheeses would all work well.

Is this casserole kid-friendly?

Absolutely. The creamy sauce and cheese make it appealing even for picky eaters.

Can I prepare this ahead of time?

Yes, assemble the casserole up to a day in advance and store covered in the fridge until ready to bake.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and adds extra flavor.

How do I keep the casserole from being too dry?

Don’t overbake it, and ensure the sweet potatoes are tender before baking so the sauce stays creamy.

Can I add herbs or spices?

Definitely! Try paprika, garlic powder, or fresh parsley for extra flavor.

What can I serve with this dish?

Serve with a green salad or crusty bread for a complete meal.

Can I double the recipe?

Yes, double all ingredients and use a 9×13-inch baking dish. Increase baking time slightly.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and adds a slight tang with extra protein.

Conclusion

Amish Harvest Casserole is a comforting, creamy dish that brings together the best of fall flavors in one easy bake. With tender chicken, sweet potatoes, peas, and melted cheese, it’s hearty enough to stand alone yet versatile enough to pair with sides. Whether you’re feeding a family or prepping meals for the week, this satisfying casserole will quickly become a favorite in your dinner rotation.

Amish Harvest Casserole

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Print Recipe

This Amish Harvest Casserole is the ultimate cozy comfort food—filled with tender chicken, sweet potatoes, peas, and a creamy mushroom and cheddar sauce. It’s an easy, hearty bake that’s perfect for chilly nights, busy weeknights, or fall-inspired family meals. Packed with homestyle flavor and nourishing ingredients, this one-dish wonder is sure to become a cold-weather favorite.

Total Time: 40 minutes
Yield: 4 servings

Instructions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Sauté cubed sweet potatoes for 10–12 minutes until tender.
In a large bowl, mix together cream of mushroom soup, sour cream, thyme, salt, and pepper.
Stir in chicken, peas, and sautéed sweet potatoes until evenly coated.
Transfer to a greased baking dish and top with shredded cheddar.
Bake for 20–25 minutes, or until cheese is melted and bubbly.
Serve hot and enjoy!

Notes

Prep Ahead: Assemble up to a day ahead and refrigerate until ready to bake.
Make It Gluten-Free: Use gluten-free cream of mushroom soup.
Add Crunch: Top with breadcrumbs or crushed crackers for a crispy topping.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course, Casserole
Method: Baked
Cuisine: American, Amish