My aunt made this for Sunday supper and it disappears fast every single time. It tastes incredible and uses just 3 ingredients.

This oven baked 3-ingredient creamy cracker chicken bake is pure Midwest comfort food and honestly one of the easiest dinners I make. My aunt has been bringing some version of this to Sunday supper for as long as I can remember, and it disappears fast every single time. You get tender, juicy chicken tucked into a rich, creamy sauce with a buttery, golden cracker topping that crisps up in the oven. It’s the kind of no-fuss, crowd-pleasing casserole you can throw together on a busy weeknight or slide into the oven before family shows up, and no one would ever guess it only took three ingredients.

I like to serve this creamy cracker chicken bake over a bed of fluffy white rice or buttered egg noodles so all that sauce has something to soak into. A simple green side salad or steamed green beans balances out the richness, and roasted broccoli or carrots work really well too. If you’re feeding a hungrier crowd, add some warm dinner rolls or garlic bread on the side. Leftovers (if you have any!) are great the next day with a side of mixed veggies or tucked into a warm tortilla as a quick, cozy lunch.

Servings: 4-6

2 pounds boneless, skinless chicken breasts (about 4 large breasts)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a thin swipe of oil to keep the chicken from sticking.

Pat the chicken breasts dry with paper towels, then arrange them in a single layer in the prepared baking dish. If the breasts are very thick, you can slice them in half horizontally so they cook more evenly.

Open the cans of condensed cream of chicken soup and spoon them into a medium bowl. Stir briefly just to loosen and combine the soup so it’s smooth and spreadable. (No extra water or milk needed; the chicken will release juices as it bakes and create a creamy sauce.)

Spread the cream of chicken soup evenly over the top of the chicken breasts, making sure each piece is fully coated. Use the back of a spoon or a spatula to get it into the corners of the dish.

Place the buttery round crackers in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you have fine crumbs with a few slightly larger pieces for texture. Measure out about 1 1/2 cups of crumbs.

Sprinkle the crushed cracker crumbs evenly over the creamy chicken, covering the entire surface. Gently pat the crumbs down so they stick to the soup layer and form an even topping.

Transfer the baking dish to the preheated oven and bake, uncovered, for 30 to 40 minutes, or until the chicken is cooked through (the internal temperature reaches 165°F/74°C) and the cracker topping is golden brown and crisp. Thinner pieces may be done closer to 30 minutes; thicker breasts may need the full 40.

If the topping is browning too quickly before the chicken is done, loosely tent the dish with foil for the last 5 to 10 minutes of baking to prevent over-browning while the chicken finishes cooking.

Once done, remove the casserole from the oven and let it rest for about 5 to 10 minutes. This helps the sauce thicken slightly and makes it easier to serve neat portions.

Spoon the creamy chicken and cracker topping onto plates or over rice, noodles, or mashed potatoes, making sure to scoop up plenty of the sauce from the bottom of the dish with each serving.

If you want to switch things up while still keeping the spirit of this simple bake, there are a few easy tweaks you can make. For slightly lighter portions, cut the chicken breasts into large chunks or use chicken tenders; just keep an eye on the baking time, as smaller pieces cook faster. You can swap in cream of mushroom or cream of celery soup for a different flavor, or use one can of cream of chicken and one of another variety if you don’t mind stretching the 3-ingredient idea a bit. For extra texture, mix some of the cracker crumbs with a handful of panko breadcrumbs before sprinkling on top. If your family likes a little kick, add freshly ground black pepper or a pinch of paprika over the soup layer before adding the crackers. To make this more make-ahead friendly, assemble the casserole up to the point of adding the cracker crumbs, cover, and refrigerate for up to 24 hours; when you’re ready to bake, add the cracker topping just before it goes into the oven so it stays crunchy. Leftovers reheat well in the oven at 325°F, covered with foil, until warmed through—if the topping softens, you can uncover it for the last few minutes to crisp it back up.