Getting dinner on the table shouldn't be a palaver and with this recipe, it's easy! With just five ingredients (and a little bit of olive oil and salt), the recipe below comes together into a savory, creamy casserole that your kids will love.

Condensed soups are a great tool for making a dish that has tons of flavor but does not take up a lot of time or require a lot of ingredients. Just bear in mind that because they do contain a lot of salt, you'll want to go easy on seasoning in the rest of the casserole. Raw green beans can certainly be swapped out for canned or frozen, but the raw beans bake up to have a touch more crunch, which adds freshness to the final dish.

1 pound boneless, skinless chicken thighs, diced into 2-inch pieces
1 (10½-ounce) can cream of mushroom soup
1 cup fresh green beans, strung and cut into 2-inch lengths
1 cup Ritz cracker crumbs
2 tablespoons butter
Oil

1. Preheat the oven to 350°F.

2. Heat a bit of oil in a nonstick skillet over high heat. Sear the chicken on all sides until nicely browned; do not worry about cooking it all the way through, as it will continue to cook in the oven. Set the seared chicken pieces aside.

3. Add about ¼ cup of water to the pan, and stir with a wooden spoon to bring up the fond. Add the cream of mushroom soup to the pan, and stir well to combine with the water.

4. Toss the soup, chicken, and green beans together in a bowl. Spread out in a 9x13 inch casserole dish, and top with the Ritz cracker crumbs. Dot the top of the casserole with butter, and bake for 30 minutes.

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