My neighbor brought this to our spring potluck and I watched six grown adults fight over the crispy bits on top.

This oven baked 3-ingredient Durkee onion ring chicken is the kind of potluck casserole that disappears before you’ve even set down the serving spoon. My neighbor actually brought a version of this to our spring potluck, and I watched six grown adults politely-but-not-really fight over the crispy bits on top. It’s creamy, cozy, and wildly simple: just chicken, a can of creamy soup, and a big layer of those classic Durkee-style crispy fried onions. It’s perfect for busy weeknights, but pretty enough to bring to a gathering in your favorite baking dish.

Serve this casserole hot, straight from the oven, with something fresh and simple on the side to balance the richness. I like a big green salad with a tangy vinaigrette, roasted or steamed green beans, or even just frozen peas warmed in butter and salt. Buttery egg noodles, mashed potatoes, or rice are great for soaking up the creamy sauce. If you’re taking this to a potluck, bring a loaf of crusty bread or dinner rolls so everyone can scrape up those last crunchy onion bits from the pan.

Servings: 6

2 pounds boneless, skinless chicken breasts (about 4–5 medium breasts)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of oil to help with cleanup.

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

Spoon the condensed cream of chicken soup over the chicken. Use the back of a spoon or a small spatula to spread it into an even layer, making sure all the chicken is coated. You don’t need to thin the soup with water or milk; it will loosen as it bakes and mix with the chicken juices to create a creamy sauce.

Sprinkle 1 1/2 cups of the crispy fried onions evenly over the top of the soup-coated chicken, pressing them very lightly so they stick into the soup layer. Reserve the remaining 1/2 cup onions for later so you get extra-fresh crunchy bits at the end.

Cover the baking dish tightly with foil and bake for 20 minutes. This helps the chicken cook through and the sauce get hot and bubbly without burning the onions.

After 20 minutes, carefully remove the foil (watch for steam). Sprinkle the remaining 1/2 cup crispy fried onions evenly over the top. Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the chicken is cooked through (the thickest part should reach 165°F/74°C) and the onions on top are deep golden and crisp.

Let the casserole rest for about 5–10 minutes before serving. This helps the sauce thicken slightly so it’s creamy but not runny when you scoop it out. Use a large serving spoon to scoop portions, making sure everyone gets plenty of the crispy onion topping and creamy sauce from underneath.

You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand, or do half cream of chicken and half cream of mushroom for a slightly earthier flavor. Boneless, skinless chicken thighs also work well here; they stay very tender and juicy, though you may need to add 5–10 minutes of baking time depending on thickness. For a little extra flavor without adding more ingredients, season the chicken lightly with salt, pepper, and garlic powder before adding the soup. If you like a saucier casserole to spoon over rice or noodles, stir 1/4–1/3 cup milk or chicken broth into the condensed soup before spreading it over the chicken. To stretch this for a crowd, slice the chicken into large chunks before baking so it scoops more like a traditional casserole. Food safety tips: Always use separate cutting boards and utensils for raw chicken, and wash your hands well after handling it. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat until hot and steaming throughout (165°F) before eating. Keep the crispy onions sealed until you’re ready to use them so they stay crunchy, and add the final sprinkle toward the end of baking to avoid burning.