My neighbor made this for our block party last summer. I finally got the recipe after asking for two years.

This oven baked 3-ingredient chicken clubhouse is the cheesy, comforting casserole my neighbor brought to our block party two summers ago. Everyone hovered around the dish, and the kids kept going back for “just one more scoop.” I spent two years asking her for the recipe because I couldn’t believe something that good could be so simple. It really is just three ingredients and the oven does all the work, giving you tender chicken pieces tucked under a golden, bubbly cheese sauce that feels like a cozy, deconstructed clubhouse sandwich in casserole form.

Serve this chicken clubhouse spooned over hot buttered egg noodles, rice, or mashed potatoes so all that creamy, cheesy sauce has something to soak into. A simple green salad or steamed broccoli on the side helps balance the richness, and some toasted bread or garlic Texas toast is perfect for scooping up the extra sauce. It also works well as an easy potluck dish; just bring it right in the baking dish and let folks serve themselves.

Servings: 6

2 pounds boneless skinless chicken breasts, cut into 1-inch bite-size pieces

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass or Pyrex baking dish so the cheesy sauce doesn’t stick.

Spread the bite-size chicken pieces evenly in the prepared baking dish, making sure they’re in a single layer so they cook through and stay tender.

In a medium bowl, stir together the ranch dressing and 2 cups of the shredded Colby Jack cheese until you have a thick, creamy mixture.

Pour the ranch-cheese mixture evenly over the chicken pieces, using a spatula or the back of a spoon to gently nudge it into the corners and lightly coat all the chicken.

Sprinkle the remaining 1 cup shredded Colby Jack cheese evenly over the top to create a good, cheesy blanket that will brown and bubble as it bakes.

Cover the baking dish tightly with foil and bake for 25 minutes to help the chicken cook gently and stay moist.

Carefully remove the foil (watch for steam), then return the dish to the oven and bake uncovered for another 15–20 minutes, or until the cheese on top is golden and bubbly and the chicken pieces reach an internal temperature of 165°F (74°C).

If you’d like deeper browning, turn the broiler on high for 1–3 minutes at the end, watching closely so the cheese doesn’t burn—just let it get nicely spotty and golden.

Let the casserole rest on the counter for 5–10 minutes before serving so the sauce thickens slightly. Then scoop generous portions with a large spoon, making sure to get plenty of the cheesy sauce with each serving.

For a more classic “clubhouse” feel, you can stir in 1–2 cups of chopped cooked bacon or ham along with the chicken before baking (this will add ingredients beyond the core three, but it’s a fun twist once you’ve tried the original). If you have picky eaters, stick with mild Colby Jack or even all mild cheddar so the flavor stays familiar; you can always sprinkle a sharper cheese over just the adult side of the pan. For a little color and extra nutrition, stir in a cup of frozen peas or corn during the last 10 minutes of baking so they warm through without getting mushy. If you prefer darker meat, boneless skinless chicken thighs work very well and stay extra juicy—just trim excess fat and keep the pieces about the same size. Food safety tips: Always start with fully thawed chicken; baking from frozen will change the timing and can cook unevenly. Use a clean cutting board and knife just for the raw chicken and wash them, plus your hands, in hot soapy water before touching other ingredients. Check that the thickest pieces of chicken reach 165°F (74°C) with a meat thermometer before serving. Cool leftovers promptly and refrigerate within 2 hours; reheat until hot and steaming all the way through before eating.