This 5-ingredient oven chicken is the kind of back-pocket dinner that saves busy weeknights when you need something hearty, low-fuss, and made from simple staples. Using raw ground chicken in a casserole dish gives you an easy baked dinner with a tender, savory texture that feels a little like a crustless meatloaf or chicken bake, and it is especially handy when you want a warm homemade meal without standing over the stove.
Serve this with mashed potatoes, buttered rice, egg noodles, or roasted vegetables to soak up the flavorful juices. A crisp green salad or steamed green beans work well on the side too, and if you want to stretch it further for a family meal, add warm dinner rolls and a simple fruit salad.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw ground chicken
1 packet dry onion soup mix
2 large eggs
1 cup plain breadcrumbs
1 cup shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass casserole dish.
2. Add the ground chicken, dry onion soup mix, eggs, breadcrumbs, and shredded mozzarella directly to the casserole dish.
3. Mix everything together right in the dish until evenly combined, then press the mixture into an even layer.
4. Bake for 30 to 35 minutes, or until the chicken is fully cooked through and the top is lightly golden. The internal temperature should reach 165°F.
5. Let it rest for 5 to 10 minutes before slicing and serving.
Variations & Tips
Add a sauce: If you want a softer, more casserole-like texture, spread a thin layer of cream of chicken soup or marinara over the top before baking. It adds moisture and makes the dish feel a little more dressed up for dinner.
Try a different cheese: Mozzarella keeps the flavor mild, but cheddar, Monterey Jack, or a mozzarella-cheddar blend all work well if that is what you already have in the fridge.
Keep it from drying out: Ground chicken is very lean, so do not overbake it. Start checking at the 30-minute mark, and let it rest after baking so the juices can settle back into the casserole.
Make it meal-prep friendly: Leftovers reheat well for lunch the next day. Store slices in airtight containers in the refrigerator for up to 3 days, and reheat gently in the microwave or covered in the oven.