This oven baked 3-ingredient chicken Wellington casserole is the sort of church-supper dish that earned its place on many a Midwestern table because it looks special without asking much of the cook. With tender chicken tucked under a creamy filling and finished with a golden pastry top, it brings that old-fashioned luncheon charm my generation remembers so fondly. It is simple, comforting, and just fancy enough to make a plain weekday feel like company is coming.
Serve this casserole with buttered green beans, a tomato and cucumber salad, or a chilled fruit plate for a lovely summer meal. If you are setting it out for lunch, a little molded salad, iced tea, and maybe a plate of deviled eggs beside it make the whole table feel straight out of a church fellowship hall in the very best way.
Oven Baked 3-Ingredient Chicken Wellington Casserole
Servings: 6
Ingredients
3 cups cooked chicken, chopped or shredded
1 can condensed cream of chicken soup
1 sheet frozen puff pastry, thawed
Directions
1. Preheat your oven to 400°F and lightly grease a medium baking dish.
2. Spread the cooked chicken evenly in the prepared baking dish, then spoon the condensed cream of chicken soup over the top and spread it gently into an even layer.
3. Lay the thawed puff pastry sheet over the top of the casserole, trimming if needed so it fits the dish, and tuck the edges in lightly around the filling.
4. Bake for 25 to 30 minutes, until the pastry is puffed and deeply golden and the filling is hot and bubbly around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
Add a vegetable: If you do not mind stepping beyond the strict three-ingredient idea, a layer of thawed peas or sautéed mushrooms under the soup makes this casserole even heartier and gives it a bit more color.
Use rotisserie chicken: This is one of the easiest ways to get supper on the table in a hurry. Rotisserie chicken gives plenty of flavor and keeps the recipe practical for busy days.
Keep the pastry cold: Puff pastry bakes up flakiest when it is still cool going into the oven. If your kitchen is warm, set the assembled casserole in the refrigerator for 10 minutes before baking.
Try a smaller dish for a thicker filling: A compact baking dish gives you a deeper, creamier casserole, while a wider dish makes more crisp pastry in every helping. Either way works, so use the shape you like best.
Season to taste if desired: The classic version is wonderfully plain and comforting, but a little black pepper, onion powder, or chopped parsley can freshen it up nicely if you want to dress it up for guests.