Put raw ground chicken in the glass casserole dish and 4 other ingredients to get a meal so delicious your family will be begging for more!

This 5-ingredient oven chicken using raw ground chicken is the kind of weeknight recipe I lean on when everyone’s hungry and I don’t want a pile of dishes. You press seasoned ground chicken straight into a glass casserole dish, layer on a few flavorful staples, and let the oven do the work. It’s inspired by classic Midwestern baked casseroles—simple, hearty, and family-friendly—but streamlined to just five ingredients without sacrificing flavor. The result is a juicy, cheesy chicken bake that tastes like you fussed much more than you did.

Serve this baked ground chicken with a crisp green salad dressed in a simple vinaigrette, or classic Midwestern-style with buttered egg noodles or mashed potatoes to soak up the savory juices. Steamed green beans, roasted broccoli, or a pan of quickly sautéed zucchini all pair nicely. A warm loaf of crusty bread or dinner rolls is great for scooping up any cheesy bits from the casserole dish, and if you’d like a beverage pairing, a light lager or a chilled glass of unoaked white wine works well with the mild, comforting flavors.

Servings: 6

2 pounds ground chicken

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with nonstick cooking spray or a thin film of neutral oil. This helps prevent sticking and makes cleanup easier.

Place the raw ground chicken into the prepared glass casserole dish. Sprinkle the kosher salt and black pepper evenly over the chicken. If you’re using the dried Italian seasoning or oregano, sprinkle that over as well for extra flavor.

With clean hands, gently press and spread the seasoned raw ground chicken evenly over the bottom of the glass casserole dish, creating one uniform, flat layer that fully covers the base. Aim for an even thickness so it cooks at the same rate throughout. This should look like a smooth, pressed chicken layer when you’re done.

Spoon the tomato-based pasta sauce over the pressed ground chicken layer. Use the back of the spoon to spread the sauce evenly from edge to edge, so every bite of chicken has some moisture and flavor as it bakes.

Sprinkle the shredded mozzarella cheese evenly over the sauced chicken layer. Follow with the grated Parmesan cheese, scattering it over the top for extra savory depth and a slightly golden finish.

Place the casserole dish on the middle rack of the preheated oven. Bake, uncovered, for 30–35 minutes, or until the chicken is cooked through, the cheese is melted and bubbling, and the edges are lightly browned. The internal temperature of the chicken layer should reach 165°F (74°C) when checked in the center with an instant-read thermometer.

Remove the casserole from the oven and let it rest for about 5–10 minutes. This short resting time allows the juices to settle and makes it easier to cut clean squares. Slice into portions using a sharp knife or spatula, and serve hot straight from the glass dish.

To keep this true to the 5-ingredient spirit, think of the ground chicken, salt, pepper, pasta sauce, and cheese blend as your core; everything else can be swapped or layered without adding much complexity. For a slightly different profile, use a spicy arrabbiata or roasted garlic pasta sauce instead of plain marinara for extra depth. You can also change the cheese: try a blend of mozzarella and provolone, or use a Mexican-style shredded cheese and a salsa-style tomato sauce for a more southwestern flavor. If your family enjoys vegetables, scatter a thin layer of very finely chopped bell peppers, baby spinach, or mushrooms over the pressed raw chicken before adding the sauce—just keep the layer light so it still cooks through in the same amount of time. For a richer, more indulgent version, drizzle 2–3 tablespoons of heavy cream over the chicken before adding sauce and cheese, which gives a slightly creamier texture. Leftovers reheat well in a 350°F (175°C) oven, covered, for about 15 minutes, or in the microwave in short bursts; they also make a great filling for toasted hoagie rolls, almost like a cheesy chicken meatball sub without the rolling and browning step. If you prefer a leaner dish, you can use part-skim mozzarella and reduce the total cheese by about 1/2 cup, watching closely so it doesn’t overbake and dry out—pull it from the oven as soon as the chicken reaches temperature and the cheese is melted.