There are casseroles that feed a family, and then there are casseroles that seem to carry a whole community through hard seasons. This oven baked 3-ingredient chicken divine is one of those dependable small-town dishes, the kind that shows up warm and bubbling on a long folding table beside salads, rolls, and sheet cakes. With tender chicken, creamy soup, and a crisp onion topping, it turns just a few pantry staples into something comforting enough for Sunday supper and simple enough for the busiest weeknight.
Serve this chicken over hot rice, buttered egg noodles, or mashed potatoes so none of that creamy sauce goes to waste. A green bean side dish, sweet corn, or a plain lettuce salad rounds it out nicely, and soft dinner rolls are always welcome for scooping up the last bit from the plate.
Oven Baked 3-Ingredient Chicken Divine
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts or chicken tenders
2 cans (10.5 ounces each) cream of mushroom soup
2 cups crispy fried onions
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Arrange the chicken pieces in an even layer in the prepared baking dish. If the breasts are very large, cut them into smaller serving pieces so they bake evenly.
3. Spoon the cream of mushroom soup evenly over the chicken, spreading it gently so all the pieces are coated.
4. Sprinkle the crispy fried onions evenly over the top, covering the creamy surface from end to end.
5. Bake uncovered for 40 to 50 minutes, or until the chicken is cooked through and the topping is deep golden brown. The sauce should be bubbling around the edges.
6. Let the dish rest for 5 to 10 minutes before serving so the sauce can settle a bit. Spoon onto plates and serve hot.
Variations & Tips
Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and stay especially tender. They may need a few extra minutes in the oven, but they bring a richer flavor that suits this casserole well.
Change the soup: If cream of mushroom is not your family's favorite, cream of chicken or cream of celery can be swapped in with good results. The spirit of the dish stays the same: simple, creamy, and dependable.
Add a side right into the pan: For a fuller casserole, tuck in lightly cooked broccoli or spread the baked chicken over cooked rice before serving. It stretches the dish nicely when you are feeding extra folks around the table.
Keep the topping crisp: If your onions are browning too quickly, lay a loose piece of foil over the dish for part of the baking time, then uncover near the end. That way the chicken finishes cooking without the topping getting too dark.
Make it ahead: Assemble the chicken and soup in the baking dish a few hours ahead and refrigerate it, then add the crispy onions just before baking. That little trick keeps the topping from turning soft before it ever reaches the oven.