This oven baked 3-ingredient chicken and cracker casserole is one of those cozy, no-fuss Sunday supper recipes that feels like it came straight from an aunt’s handwritten recipe box. The chicken turns completely fork tender as it bakes under a buttery cracker crust, and the whole thing comes together with just chicken, cream of chicken soup, and buttery crackers. It’s the kind of comforting, crowd-pleasing dish you can slide into the oven while you catch up with family, and it comes out looking like it took a lot more effort than it really did.
Serve this casserole hot, straight from the pan, with a simple green vegetable like steamed green beans, roasted broccoli, or a tossed salad to balance the richness. Mashed potatoes, buttered egg noodles, or white rice are wonderful for catching the extra creamy sauce from the chicken. Warm dinner rolls or biscuits are great for scooping up every last bite, and a light fruit salad or sliced fresh fruit on the side keeps the meal feeling homey but not too heavy.
Oven Baked 3-Ingredient Chicken and Cracker CasseroleServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts (or thighs), trimmed
2 cans (10.5 ounces each) condensed cream of chicken soup
1 1/2 sleeves (about 45) buttery round crackers, crushed into coarse crumbs
Directions
Preheat your oven to 350°F (175°C). If you’re using disposable foil pans like in the picture, set two medium foil casserole pans on a baking sheet for easy handling.
Lightly grease the bottom and sides of the foil pans (or a 9x13-inch baking dish) with a bit of cooking spray or a swipe of oil to help with cleanup and keep the chicken from sticking.
Pat the chicken dry with paper towels and cut any very thick pieces in half lengthwise so they’re all roughly the same thickness. This helps the chicken cook evenly and turn fork tender.
Lay the chicken pieces in a single layer in the prepared pans, dividing the meat evenly between the two foil trays if using. The pieces can be snug, but avoid stacking them.
Open the cans of condensed cream of chicken soup and scoop the soup into a medium bowl. Stir well until smooth so it’s easier to spread. (Do not add water or milk; you want it thick.)
Spread the cream of chicken soup evenly over the chicken in each pan, using the back of a spoon or a spatula to cover every piece. The chicken should be completely coated in a thick layer of soup.
Place the buttery crackers in a zip-top bag and crush them with your hands or a rolling pin until you have coarse crumbs with a few small chunks left. You want some texture for a crunchy topping.
Sprinkle the crushed crackers evenly over the top of the soup-covered chicken, dividing the crumbs between the two pans if using. Gently pat the crumbs down so they stick to the soup and form a loose crust.
Cover each pan tightly with aluminum foil. This traps steam and helps the chicken become very tender while it bakes.
Bake the covered casserole at 350°F (175°C) for 45 minutes. During this time, the chicken will cook through and the sauce will start to bubble.
After 45 minutes, carefully remove the foil from the pans (watch for hot steam). Return the uncovered pans to the oven and continue baking for 15–20 minutes, or until the cracker topping is golden brown and crisp and the chicken is fork tender. The internal temperature of the thickest piece of chicken should reach 165°F (74°C).
If you’d like a deeper golden crust like in the picture, turn the broiler on low for 1–2 minutes at the very end, watching closely so the crackers don’t burn.
Remove the pans from the oven and let the casserole rest for about 5–10 minutes. This short rest lets the sauce thicken slightly and makes the chicken even easier to pull apart with a fork.
Serve the chicken straight from the foil pans, scooping down through the cracker crust to get some of the creamy sauce and fork-tender chicken in every serving.
Variations & Tips
For picky eaters, you can cut the chicken into bite-size chunks before baking so it feels more like a classic casserole and is easier for kids to eat. If your family prefers darker meat, swap some or all of the chicken breasts for boneless, skinless chicken thighs, which stay especially moist and tender. To stretch the meal for a larger group, serve the casserole spooned over cooked rice, mashed potatoes, or buttered egg noodles. For a slightly lighter version, use reduced-sodium cream of chicken soup and serve with extra veggies on the side. If you like more crunch, reserve a small handful of cracker crumbs and sprinkle them on during the last 10 minutes of baking so you have both soft, saucy crumbs underneath and crisp bits on top. You can also divide the mixture into individual small foil pans for personal casseroles—kids love having their own little dish, and it makes cleanup even easier.
