Throw some raw diced chicken breast into a 9x13 glass baking dish with 4 other ingredients to get a meal so incredible your family will be begging for more!

This is the kind of no-fuss oven chicken I wish I’d had in my back pocket when my kids were little and everyone tumbled through the door hungry at the same time. You start with plain raw diced chicken breast in a 9x13 glass baking dish, add just four more everyday ingredients, and let the oven do the rest. It reminds me of the easy baked suppers my mother used to make on the farm in the Midwest—simple pantry staples, one pan, and a meal so comforting the family would scrape the dish clean and ask when we were having it again.

Serve this creamy, savory chicken spooned over hot buttered egg noodles, mashed potatoes, or steamed rice so all that flavorful sauce has something to soak into. A simple side of green beans, peas, or a tossed salad balances the richness nicely. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the last bit from the corners of the baking dish.

Servings: 6

2 pounds boneless, skinless chicken breasts, cut into 1-inch dice

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 glass baking dish with a little cooking spray or oil.

Spread the raw diced chicken breast evenly in the bottom of the 9x13 glass baking dish so it forms a single layer. This is your base.

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

Spoon the soup mixture over the raw chicken in the baking dish, then gently spread it with a spatula so all the chicken pieces are coated. Do not stir too much; just make sure everything is covered.

Sprinkle the shredded cheddar cheese evenly over the top of the creamy chicken mixture.

Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake for 25 minutes.

Carefully remove the foil (watch for steam), then return the dish to the oven and continue baking, uncovered, for 15–20 minutes more, or until the chicken is cooked through (the center of the largest piece reaches 165°F/74°C) and the edges are bubbly.

Let the dish rest for 5–10 minutes before serving. The sauce will thicken slightly as it cools, making it perfect for spooning over noodles, rice, or potatoes.

For a little color and extra nutrition, you can scatter 1–2 cups of frozen mixed vegetables or frozen broccoli florets over the raw chicken before adding the sauce; no need to thaw first, just add a few extra minutes to the baking time if needed. If your family likes a bit of crunch, top the cheese with 1 cup of crushed butter crackers or seasoned croutons during the last 10 minutes of baking. You can swap cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor, or use Monterey Jack or Colby cheese instead of cheddar. For a lighter version, use light sour cream and reduced-fat soup, and cut the cheese back to 3/4 cup. Always handle raw chicken carefully: keep it refrigerated until you’re ready to cook, use a separate cutting board and knife, and wash your hands, utensils, and work surfaces with hot soapy water after contact. Make sure the chicken is cut into even pieces so it cooks at the same rate, and always check that the center of the largest piece reaches 165°F (74°C) before serving. Leftovers should be cooled promptly, refrigerated within 2 hours, and eaten within 3–4 days, reheating until hot and steaming throughout.