Some of the best suppers come from plain freezer staples and a handful of pantry standbys, and this 5-ingredient oven chicken is proof of that. It is the kind of practical meal that fits right into a busy weeknight, when you need something hearty, affordable, and easy to get on the table without a lot of fuss. Baked together on one pan, the chicken turns tender while the simple sauce settles in and gives every bite that cozy, home-cooked flavor so many Midwestern kitchens are known for.
This chicken goes especially well with mashed potatoes, buttered egg noodles, white rice, or even a scoop of simple stuffing to catch the extra sauce. For vegetables, green beans, sweet corn, roasted carrots, or a crisp side salad all make good partners. If you want to stretch the meal a bit further, serve it with warm rolls or sliced bread for mopping up the pan juices.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds frozen unbreaded chicken strips
1 packet dry onion soup mix, about 1 ounce
1 can cream of chicken soup, 10 1/2 ounces
1/2 cup sour cream
1/4 cup milk
Directions
1. Preheat the oven to 375°F. Lightly grease a metal baking sheet or a shallow metal baking pan with raised sides so the sauce stays in place while baking.
2. Spread the frozen unbreaded chicken strips in an even layer on the baking sheet.
3. In a medium bowl, stir together the dry onion soup mix, cream of chicken soup, sour cream, and milk until smooth and well blended.
4. Spoon the sauce evenly over the frozen chicken strips, making sure they are well covered. Cover the pan loosely with foil.
5. Bake for 30 minutes, then remove the foil and bake 15 to 20 minutes more, or until the chicken is cooked through and the sauce is bubbling around the edges. If you like a little color on top, place it under the broiler for 1 to 2 minutes at the end.
6. Let the chicken rest for 5 minutes before serving. Spoon extra sauce over each portion and serve hot with mashed potatoes, noodles, rice, or your favorite vegetables.
Variations & Tips
Add mushrooms: If your family enjoys mushrooms, scatter 1 cup of sliced mushrooms around the chicken before adding the sauce. They cook down into the gravy and give the dish an extra old-fashioned supper flavor.
Use chicken broth instead of milk: For a slightly deeper savory flavor, replace the milk with an equal amount of chicken broth. The sauce will be a bit looser but very good over rice or noodles.
Make it cheesier: A small handful of shredded mozzarella or Monterey Jack sprinkled on top during the last 10 minutes of baking makes this especially comforting, with a soft melted finish.
Check doneness carefully: Since frozen chicken strips can vary in thickness, always make sure the centers are fully cooked before serving. The safest way is to use an instant-read thermometer and look for 165°F in the thickest piece.
Keep the sauce from getting too thick: If the pan looks dry near the end of baking, stir in a splash of milk before serving. That little trick keeps the sauce smooth and spoonable.