Toss raw ground chicken in the baking dish and 4 other simple staples to get a meal so delicious your family will be begging for more!

This 5-ingredient oven chicken using raw ground chicken is one of those weeknight miracles you can toss together in minutes and let the oven do the rest. Everything happens right in the baking dish—no pre-cooking, no fancy steps—just simple pantry staples and ground chicken baked into a cozy, family-friendly meal. It’s the kind of dish my Midwestern crew asks for again and again because it tastes like comfort, but it’s still light and easy on a busy night.

Serve this baked ground chicken with a simple green salad, steamed broccoli, or roasted vegetables to keep things balanced. It’s also great over buttered egg noodles, rice, or mashed potatoes to soak up the savory juices from the pan. Add a side of dinner rolls or garlic bread if your family loves bread at the table, and set out a little extra ketchup or barbecue sauce for dipping to keep picky eaters happy.

Servings: 4

1 1/2 pounds raw ground chicken

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish or similar casserole dish.

Place the raw ground chicken directly into the bottom of the glass baking dish, breaking it up a bit with a spoon or clean hands so it’s spread out but still in a loose layer. This is your base.

In a medium bowl, whisk together the egg and barbecue sauce until smooth. Stir in the breadcrumbs and 1/2 cup of the shredded cheddar cheese to make a thick, saucy mixture.

Pour the barbecue mixture over the raw ground chicken in the baking dish. Use a spoon or spatula to gently toss and fold everything together right in the dish until the chicken, sauce, breadcrumbs, and cheese are evenly combined and spread into an even layer.

Smooth the top with the back of your spoon, then sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface.

Bake uncovered for 30–35 minutes, or until the cheese is melted and browned in spots and the chicken is cooked through. The internal temperature in the center should reach at least 165°F (74°C). If the top is browning too quickly, you can loosely tent the dish with foil for the last 5–10 minutes.

Remove from the oven and let the casserole rest for 5–10 minutes so it can firm up slightly and slice more neatly. Scoop or cut into squares and serve warm.

For picky eaters, you can swap the barbecue sauce for ketchup or a 50/50 mix of ketchup and barbecue sauce for a milder flavor. If your family doesn’t love cheddar, try mozzarella or Colby Jack for a stretchier, milder topping. To sneak in veggies, finely grate a small carrot or zucchini and stir it into the mixture right in the baking dish when you toss the ground chicken with the sauce and breadcrumbs (squeeze out extra moisture from zucchini first). For a little kick, add a pinch of red pepper flakes or a few dashes of hot sauce to the barbecue mixture before tossing. You can also use Italian-style breadcrumbs and top with a sprinkle of dried Italian seasoning for a more herby flavor. Food safety tips: Always start with fully thawed ground chicken, never cook from frozen in this style of casserole. Wash your hands, utensils, and any surfaces that touch raw chicken with hot, soapy water. Make sure the center of the bake reaches 165°F (74°C) before serving; if you don’t have a thermometer, check that there is no pink remaining and the juices run clear. Refrigerate leftovers within 2 hours and reheat thoroughly before eating.