Throw raw chicken breasts in the glass casserole dish and 4 cheap pantry items to get a meal so delicious your family will be begging for more.

This 5-ingredient oven Amish chicken is the kind of no-fuss, big-comfort meal that busy families rely on. You literally toss raw chicken breasts into a glass casserole dish, whisk together four cheap pantry staples, and let the oven do the work. The simple, creamy, slightly tangy sauce is inspired by old-fashioned Amish-style baked chicken—nothing fancy, just honest ingredients that turn out tender, flavorful meat and lots of sauce for spooning over potatoes or rice. It’s the kind of dish that makes the whole house smell cozy and has everyone asking for seconds.

This chicken is perfect served over mashed potatoes, buttered egg noodles, or plain white rice so all that creamy sauce has something to soak into. Add a simple veggie like steamed green beans, peas, or a tossed salad with ranch dressing to round out the plate. Warm dinner rolls or biscuits are great for mopping up the extra sauce, and if you want to stretch the meal, slice the leftover chicken and tuck it into sandwiches the next day.

Servings: 4

4 raw boneless skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Set out a rectangular glass casserole dish (about 9x13 inches).

Lay the raw chicken breasts in a single layer in the glass casserole dish, leaving a little space between each piece so the sauce can run around them.

In a medium bowl, whisk together the cream of chicken soup, sour cream, dry ranch dressing mix, and black pepper until smooth and well combined.

Pour the sauce evenly over the chicken breasts, using a spatula or spoon to spread it so all the chicken is covered. The chicken should be nestled in the sauce but not completely submerged.

Cover the glass casserole dish tightly with foil to help the chicken stay moist during the first part of baking.

Bake covered for 25 minutes, then carefully remove the foil. Spoon some of the hot sauce from the sides over the tops of the chicken breasts.

Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.

Let the chicken rest in the hot dish for about 5 minutes so the juices settle and the sauce thickens slightly. Serve each chicken breast with a generous spoonful of the creamy sauce from the casserole dish.

For picky eaters, you can use plain cream of mushroom or cream of celery soup instead of cream of chicken if that’s what you have on hand, or if your kids prefer a milder flavor. If your family likes a little extra richness, stir 2–3 tablespoons of grated Parmesan into the sauce before pouring it over the chicken. To make it a bit lighter, use light sour cream and reduced-sodium soup and ranch mix, then taste and add a pinch of salt only if needed. You can also cut the chicken breasts into smaller chunks or strips before baking so they cook a bit faster and are easier for little hands to manage. For a one-pan feel, tuck a few drained canned green beans or baby carrots around the chicken before adding the sauce, keeping them mostly in a single layer so they cook evenly. Leftovers reheat well in the microwave with an extra splash of milk or broth to loosen the sauce, and the sliced chicken is wonderful tucked into wraps or piled over baked potatoes for another easy meal.