Pour raw chicken tenderloins into the oven dish and 3 other simple additions to get a meal so delicious the whole family will be begging for more!

This 4-ingredient oven chicken is the kind of simple, no-fuss supper I leaned on when my kids were growing up and everyone tumbled in hungry at the same time. Using raw chicken tenderloins means you can just pour them straight into a baking dish, add three pantry-friendly ingredients, and let the oven do the work. It reminds me of the easy casseroles that showed up at every church potluck in our little Midwestern town—comforting, creamy, and made to feed a crowd without a lot of fuss.

This chicken is lovely over a bed of fluffy white rice or buttered egg noodles, with the creamy sauce spooned over the top. On the side, I like simple green beans, a tossed salad, or steamed broccoli to balance the richness. Warm dinner rolls, cornbread, or even a slice of buttered toast are perfect for soaking up every last bit of the sauce.

Servings: 4

1 1/2 pounds raw chicken tenderloins

Preheat your oven to 375°F (190°C). Lightly grease a shallow glass baking dish (about 9x13 inches) with a little butter or cooking spray so the chicken doesn’t stick.

Pour the raw chicken tenderloins straight into the bottom of the prepared glass baking dish. Use your fingers or a spoon to spread them out in a single, even layer so they cook at the same rate.

In a medium bowl, stir together the condensed cream of chicken soup, sour cream, and dry ranch seasoning mix until smooth and well blended. It will be thick and creamy.

Spoon the soup mixture over the chicken tenderloins, then gently spread it with the back of the spoon so all the chicken is covered. The tops should be coated, but you should still see the shapes of the tenderloins underneath in the dish.

Place the baking dish on the center rack of the preheated oven. Bake, uncovered, for 25 to 30 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges. The internal temperature of the thickest piece of chicken should reach at least 165°F (74°C).

Once done, remove the dish from the oven and let the chicken rest for about 5 minutes. This helps the juices settle and the sauce thicken slightly. Serve the tenderloins with plenty of the creamy sauce spooned over the top.

You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have in the pantry; each gives a slightly different old-fashioned casserole flavor. If you like a little color, sprinkle paprika or black pepper over the top before baking, or add a handful of shredded cheddar cheese during the last 5 to 10 minutes for a cheesy crust. For a touch of crunch, scatter crushed buttery crackers or seasoned croutons over the sauce before it goes in the oven. If you prefer a bit less richness, use light sour cream, or thin the sauce with 2 to 3 tablespoons of milk. For smaller households, halve the recipe and use a smaller glass baking dish, but keep an eye on the time, as it may cook a few minutes faster. Always handle raw chicken carefully: keep it refrigerated until you’re ready to cook, wash your hands and any surfaces or utensils that touch the raw chicken with hot, soapy water, and never reuse a plate or utensil that held raw chicken without washing it first. Be sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving, and promptly refrigerate leftovers within 2 hours in shallow containers.