This is the kind of early summer supper I lean on when the garden is just waking up but the days are already long and busy. With only five ingredients and the oven doing most of the work, it’s perfect for those afternoons when I’d rather be out in the yard than hovering over the stove. It’s a simple baked chicken-and-tomato dish crowned with a bubbling, golden crust of cheese and croutons, the sort of comforting casserole my Midwestern mother would have called a “company dish,” even though it’s easy enough for any weeknight. I put it together after lunch, slide it into the fridge, and when suppertime rolls around, all I have to do is bake it until the top is bronzed and the edges are a little bit charred and irresistible.
Spoon this bubbly, crust-topped chicken over buttered egg noodles, rice, or mashed potatoes to catch all the savory juices. A simple side of green beans, a lettuce salad from the garden, or sliced cucumbers in vinegar keeps things light for early summer. A pan of cornbread or a basket of dinner rolls fits right in with the Midwestern table I grew up with, and if you like, finish the meal with fresh strawberries or rhubarb crisp to stay in the season.
5-Ingredient Early Summer Oven Supper with Bubbling Golden CrustServings: 4
Ingredients
2 pounds boneless, skinless chicken thighs (or breasts), cut into large chunks
1 (28-ounce) can diced tomatoes, undrained
1 (10.5-ounce) can condensed cream of chicken soup
3 cups hearty garlic or herb-seasoned croutons
2 cups shredded mozzarella or mild cheddar cheese
Directions
Lightly grease a 9x13-inch ceramic baking dish so the casserole releases easily and the edges can brown without sticking.
Spread the chicken pieces evenly in the bottom of the dish in a single layer so they cook at the same rate.
In a medium bowl, stir together the diced tomatoes with their juices and the condensed cream of chicken soup until well blended; this makes a simple, creamy sauce that keeps the chicken moist.
Pour the tomato-soup mixture evenly over the chicken, nudging it into the corners so every piece is covered.
Sprinkle the shredded cheese evenly over the sauced chicken, making sure to cover the surface so it can melt into a bubbling, golden blanket in the oven.
Scatter the croutons over the cheese in an even layer; these will soak up some of the juices underneath and crisp into a crunchy, browned crust.
At this point, you can cover the dish tightly with foil and refrigerate it for up to 8 hours if you want dinner handled well ahead of time. When ready to bake, remove from the refrigerator while the oven preheats.
When you’re ready to cook, preheat the oven to 375°F (190°C). If the dish has been chilled, remove the foil and let it sit at room temperature for about 15–20 minutes while the oven heats.
Place the uncovered baking dish on the center rack and bake for 40–50 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C), the sauce is bubbling at the edges, and the cheese and croutons are deep golden-brown with some darker, charred spots.
If the top isn’t as browned as you’d like, move the dish under the broiler for 1–3 minutes, watching closely so the crust becomes evenly bronzed and bubbly without burning.
Remove from the oven and let the casserole rest for 10 minutes so the bubbling subsides slightly and the juices thicken before serving.
Spoon into shallow bowls or plates, making sure each serving gets plenty of the crusty top and saucy chicken from underneath.
Variations & Tips
You can swap the boneless, skinless chicken thighs for breasts if you prefer a leaner dish, but thighs stay juicier during the long bake. For a little extra early-summer flavor, use fire-roasted canned tomatoes or a basil-garlic seasoned variety. Any good melting cheese works: try Monterey Jack, Colby-Jack, or a mix of mozzarella and Parmesan for more savor and browning. Herb-seasoned stuffing cubes can stand in for croutons if that’s what you have in the pantry, though they may brown a bit faster, so keep an eye on the top. To add some vegetables without increasing the ingredient list too much, you can choose a canned tomato blend that already includes onion, bell pepper, or green chiles. If you need to assemble even earlier in the day, you can mix the chicken directly with the tomato-soup sauce before putting it in the dish; this helps it stay extra moist while it waits in the refrigerator. For food safety, keep the assembled casserole refrigerated at 40°F (4°C) or below until baking, and do not leave raw chicken at room temperature for more than 2 hours total. Always bake until the chicken reaches at least 165°F (74°C) in the thickest pieces, checking with an instant-read thermometer. If baking straight from a very cold refrigerator, add 5–10 minutes to the bake time and watch that the center is hot and bubbling. Leftovers should be cooled within 2 hours, stored in shallow containers in the refrigerator, and eaten within 3–4 days, reheating until steaming hot before serving.
