This 5-Ingredient Oven 1970s Goblin Supper is the kind of retro casserole-style dinner that earns a regular spot in a busy weeknight rotation because it is simple, comforting, and made with pantry basics. Tossing everything right into one glass baking dish keeps prep and cleanup easy, and the old-school combination of chicken, rice, creamy soup, and a bold orange sauce bakes into a cozy meal that feels like something straight from a church cookbook or a handwritten family recipe card.
Serve this hearty bake with a crisp green salad, steamed green beans, or buttery peas to balance the rich, savory flavors. If you want to lean into the nostalgic supper vibe, add warm dinner rolls, applesauce, or a simple fruit salad on the side, and for drinks, iced tea or lemonade fit right in.
5-Ingredient Oven 1970s Goblin Supper
Servings: 6
Ingredients
1 1/2 pounds raw chicken breast, diced
1 cup uncooked long-grain white rice
1 can (10.5 ounces) condensed cream of chicken soup
1 1/2 cups water
1 cup French dressing
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Add the diced raw chicken, uncooked rice, condensed cream of chicken soup, water, and French dressing directly to the prepared dish.
3. Stir everything together well so the rice is evenly distributed and all of the chicken is coated in the sauce.
4. Cover the dish tightly with foil and bake for 50 to 60 minutes, or until the rice is tender and the chicken is fully cooked.
5. Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens slightly, then spoon onto plates and serve warm.
Variations & Tips
Add a vegetable: Stir in 1 to 2 cups of frozen peas, green beans, or mixed vegetables before baking if you want to make this a complete one-dish meal. If adding vegetables straight from the freezer, keep the dish covered well so everything stays moist.
Use chicken thighs: Diced boneless skinless chicken thighs work beautifully here and stay especially juicy during baking. This is a great swap if you prefer darker meat or want a slightly richer flavor.
Check doneness carefully: Because the chicken starts raw and the rice cooks in the same dish, make sure the chicken reaches 165°F and the rice is fully tender before serving. If the rice still seems firm, add a small splash of hot water, re-cover, and bake a bit longer.
Make it ahead: You can assemble the dish a few hours ahead, cover it, and refrigerate it until dinnertime. If baking straight from the refrigerator, add a few extra minutes to the cooking time since the glass dish and ingredients will be cold.