There are some evenings when supper needs to come together with hardly any fuss at all, and that is where this 5-Ingredient Oven Chicken earns its keep. Using frozen chicken meatballs, a few pantry staples, and one roasting pan, you can have a hearty meal bubbling away in the oven while you tend to the rest of life. It has that practical Midwestern spirit I have always admired: simple ingredients, good flavor, and a table full of satisfied folks without a sink piled high with dishes.
This easy baked dish is especially good with buttered egg noodles, steamed rice, or a pile of fluffy mashed potatoes to catch the savory sauce. For something green alongside, green beans, roasted broccoli, or a plain garden salad fit right in. A slice of crusty bread on the side never hurts either, especially when there is a bit of sauce left on the plate.
5-Ingredient Oven Chicken Meatballs
Servings: 4 to 6
Ingredients
1 bag (24 to 26 ounces) frozen chicken meatballs
1 can (10.5 ounces) condensed cream of chicken soup
1 cup chicken broth
1 medium onion, thinly sliced
1 cup sour cream
Directions
1. Preheat the oven to 375 degrees Fahrenheit. Spread the frozen chicken meatballs in a large roasting pan or 9x13-inch baking dish, then scatter the sliced onion over the top.
2. In a medium bowl, whisk together the condensed cream of chicken soup and chicken broth until smooth. Pour the mixture evenly over the meatballs and onions.
3. Cover the pan tightly with foil and bake for 30 minutes. Remove the foil, stir gently, and bake uncovered for 15 to 20 minutes more, until the meatballs are hot through and the onions are tender.
4. Let the pan sit for 5 minutes, then stir in the sour cream until the sauce is creamy and well blended. Serve hot over noodles, rice, or mashed potatoes.
Variations & Tips
Add mushrooms: If your family likes a little extra depth, add 8 ounces of sliced mushrooms to the pan with the onions. They bake down nicely and give the sauce a hearty, old-fashioned flavor.
Use cream of mushroom soup: In place of cream of chicken, cream of mushroom soup makes a fine variation and gives the finished dish a slightly richer, earthier taste that is wonderful over mashed potatoes.
Season it up: Even with just a handful of ingredients, you can tuck in a little black pepper, garlic powder, or dried parsley if you have them on hand. A light sprinkle before baking wakes everything up without making the recipe any harder.
Keep the sour cream smooth: Stir the sour cream in after baking rather than before. That helps keep the sauce creamy and prevents it from separating in the oven.
Make it a full meal: For a one-pan supper, add a layer of frozen mixed vegetables during the last 15 minutes of baking. It stretches the dish a bit further and puts supper on the table with hardly any extra work.