This 5-ingredient oven chicken is the kind of easy supper that saves a busy weeknight. Everything goes right into one ceramic baking dish, which keeps prep simple and cleanup light. Using raw ground chicken gives you a tender, hearty baked main dish that soaks up flavor beautifully, and with just a handful of pantry-friendly add-ins, you can turn a humble package of chicken into a family meal that feels cozy, filling, and dependable.
Serve this oven chicken over hot rice, buttered egg noodles, or mashed potatoes to catch all the savory juices. A side of green beans, roasted broccoli, or a simple salad rounds it out nicely, and if you are feeding extra-hungry folks, warm dinner rolls or garlic toast make it feel like a full comfort-food supper.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 pound raw ground chicken
Directions
1. Preheat the oven to 375°F and lightly grease a medium ceramic baking dish.
2. Add the raw ground chicken to the baking dish and break it up evenly with a fork or clean hands so it covers the bottom in a loose, even layer.
3. Spoon the cream of chicken soup over the top, pour in the milk, and gently stir right in the dish to combine with the chicken.
4. Sprinkle the dry stuffing mix evenly over the top, then add the shredded cheddar cheese in an even layer.
5. Bake uncovered for 35 to 40 minutes, or until the chicken is fully cooked and the top is golden and bubbly. Let it rest for 5 minutes before serving.
Variations & Tips
Kid-Friendly Version: If your family likes milder flavors, use a plain stuffing mix and mild cheddar. You can also serve this over buttered noodles, which tends to be a big hit with picky eaters.
Creamier Texture: For a softer, more spoonable casserole, add an extra splash of milk before baking. This is especially helpful if your stuffing mix is very dry.
Add a Vegetable: Stir in a cup of frozen peas or finely chopped cooked broccoli if you want to stretch the dish a little further and make it a complete one-pan meal.
Make-Ahead Tip: You can assemble the dish a few hours ahead, cover it, and refrigerate it until dinnertime. When baking from cold, add 5 to 10 extra minutes and make sure the center is fully cooked.
