Press bagged crushed saltine crackers and these 3 ingredients over raw chicken breasts into a glass baking dish for a comforting meal people always return to

This oven baked 5-ingredient Amish-style saltine chicken is exactly the kind of comfort food I lean on after a long workday. It’s based on the simple, thrifty baked chicken dishes you still see in church cookbooks around the Midwest: pantry staples, minimal prep, and a cozy, buttery cracker crust. You literally press bagged crushed saltine crackers and three simple ingredients right over raw chicken breasts in a glass baking dish, slide it into the oven, and let it turn into a golden, tender dinner everyone always comes back to.

Serve this saltine chicken with creamy mashed potatoes or buttered egg noodles to soak up the drippings from the pan. A simple side like steamed green beans, roasted carrots, or a bagged salad mix makes it feel like a full Sunday-style dinner without much effort. Leftovers are great sliced over a salad the next day or tucked into a sandwich with a little mayo and pickles.

Servings: 4

4 boneless skinless chicken breasts (about 2 pounds total)

1/2 teaspoon kosher salt (optional, to taste)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with nonstick cooking spray so the chicken and cracker topping don’t stick.

Lay the raw chicken breasts in a single layer in the bottom of the glass baking dish. If any pieces are very thick, lightly pound them so they’re a more even thickness for even cooking.

Season the tops of the chicken breasts lightly with the kosher salt and black pepper, if using. This just boosts the flavor under the creamy topping.

In a medium bowl, whisk together the cream of chicken soup and the milk until smooth and pourable. This mixture will help the cracker crumbs stick and keep the chicken moist.

Pour the soup and milk mixture evenly over the raw chicken breasts, using a spatula or the back of a spoon to spread it so every piece is completely coated on top.

Open your bag of store-bought crushed saltine crackers. If the crumbs look too chunky, gently crush them a bit more in the bag with your hands so you have a mix of fine crumbs and small pieces.

Sprinkle the bagged crushed saltine crackers evenly over the creamy-topped chicken breasts, covering all the exposed soup mixture. Use your hands to gently press the crackers and the creamy layer down onto the raw chicken so they really stick together and form a solid coating, just like in the photo of hands pressing crumbs over the chicken in the glass dish.

Drizzle the melted butter evenly over the top of the pressed-on cracker layer. Try to hit as much of the surface as possible so the topping bakes up golden and crisp.

Cover the glass baking dish loosely with foil (tent it so it doesn’t stick to the crackers) and bake in the preheated oven for 25 minutes. This helps the chicken cook through while keeping it moist.

After 25 minutes, carefully remove the foil and continue baking, uncovered, for another 15 to 20 minutes, or until the cracker topping is golden brown and the chicken is cooked through. The internal temperature of the thickest part of each chicken breast should reach 165°F (74°C).

Once done, let the saltine chicken rest in the glass baking dish for about 5 minutes before serving. This helps the juices settle and makes it easier to scoop out pieces with their crunchy cracker topping intact.

For a little extra flavor without adding more ingredients, you can use cream of mushroom or cream of celery soup in place of the cream of chicken. If you like a bit of tang, swap half of the milk for buttermilk to give the creamy layer a subtle richness. To stretch the meal further, cut the chicken into large chunks before arranging in the glass baking dish; the pieces will cook a bit faster and you’ll get more edges coated in the cracker mixture. You can also add a light sprinkle of dried parsley, garlic powder, or paprika over the soup layer before adding the crackers if you don’t mind going beyond the basic five ingredients. For meal prep, assemble the dish up to the point of pressing the crackers on top, cover tightly, and refrigerate for up to 12 hours before baking; add a few extra minutes of bake time if it’s going straight from the fridge to the oven. Food safety tips: Always start with fully thawed chicken; baking from frozen can lead to uneven cooking. Wash your hands, cutting board, and any utensils that touch the raw chicken with hot, soapy water. Use a food thermometer to confirm the chicken reaches 165°F (74°C) in the thickest part before serving. Refrigerate leftovers within 2 hours and use within 3 to 4 days, reheating until hot all the way through.