There is something mighty comforting about an old ration-era style supper that asks very little of the cook and still comes out rich with flavor. This 5-Ingredient Oven 1940s Ration Book Chicken leans on plain pantry staples and sturdy split chicken breasts to make a wholesome meal that feels straight out of a farmhouse kitchen, where nothing was wasted and a good casserole dish could feed everybody well. It is the sort of dependable recipe that suits a busy day, a tight grocery budget, or simply a craving for the kind of simple baked chicken our mothers and grandmothers knew by heart.
Serve this chicken with mashed potatoes, buttered egg noodles, or plain white rice to catch the savory juices in the pan. A side of green beans, cooked carrots, creamed peas, or a simple lettuce salad rounds it out nicely, and a piece of warm bread or a biscuit on the table makes the meal feel especially complete.
5-Ingredient Oven 1940s Ration Book Chicken
Servings: 4
Ingredients
2 raw split chicken breasts, bone-in and skin-on, split into 4 portions if large
1 can condensed cream of mushroom soup, 10 1/2 ounces
1/2 cup milk
1 medium onion, diced
1 cup mixed diced vegetables, such as carrots, celery, and bell pepper
Directions
1. Heat the oven to 350 degrees Fahrenheit. Lightly grease a 9-by-13-inch glass casserole dish, then scatter the diced onion and mixed diced vegetables across the bottom.
2. Set the raw split chicken breasts on top of the vegetables, skin side up, fitting them in a single layer.
3. In a bowl, whisk together the condensed cream of mushroom soup and milk until smooth, then pour the mixture evenly around and partly over the chicken.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 25 to 35 minutes more, until the chicken is cooked through and tender and the top is lightly browned. The internal temperature at the thickest part should reach 165 degrees Fahrenheit.
5. Let the dish rest for 10 minutes before serving so the juices settle. Spoon some of the vegetables and sauce over each piece of chicken when you plate it.
Variations & Tips
Make It Heartier: Add a layer of thinly sliced potatoes under the vegetables for a fuller one-dish meal. If you do, plan on a little extra baking time and make sure the potato slices are quite thin so they soften properly.
Change the Soup: Cream of chicken or cream of celery soup works just as well if that is what you have in the cupboard. Those old economical recipes were made for making do, and this one is forgiving in the best possible way.
Use Smaller Pieces: If your split breasts are especially large, cut them into smaller serving portions before baking. That helps them cook more evenly and makes serving at the table much easier.
Brown the Top More: For a prettier finish, place the dish under the broiler for 1 to 2 minutes at the end, watching closely. It gives the skin a little extra color without changing the simple character of the dish.
Save the Pan Juices: Do not leave that savory sauce behind in the casserole. Spoon it over rice, noodles, or potatoes, because that is where a good bit of the comfort in this supper truly lives.