This oven baked 3-ingredient chicken Oscar is the kind of practical potluck recipe that earned a permanent place on family reunion tables: simple, dependable, and just a little bit special. It borrows the spirit of classic Chicken Oscar, which is usually served with asparagus and a rich sauce, but pares it down into an easy casserole-style dish that comes together with minimal prep and still feels worthy of company.
Serve this chicken with buttered new potatoes, rice pilaf, or egg noodles to catch the extra sauce, and add a crisp green salad or sliced tomatoes for a fresh contrast. For summer gatherings, it also fits right in beside baked beans, fruit salad, or a classic potato salad, especially if you want a main dish that can share the table with other picnic favorites.
Oven Baked 3-Ingredient Chicken Oscar
Servings: 6
Ingredients
6 boneless, skinless chicken breast halves
2 cans condensed cream of asparagus soup (10.5 ounces each)
1 jar prepared béarnaise sauce or hollandaise-style sauce (about 10 to 12 ounces)
Directions
1. Heat the oven to 350°F and lightly grease a white oval casserole dish or 9x13-inch baking dish.
2. Arrange the chicken breasts in a single layer in the prepared dish.
3. Spoon the condensed cream of asparagus soup evenly over the chicken, spreading it to cover the pieces as completely as possible.
4. Drizzle or spread the béarnaise sauce over the top in an even layer.
5. Bake uncovered for 40 to 50 minutes, or until the chicken is fully cooked and the sauce is bubbling around the edges with light golden browning on top.
6. Let the casserole rest for 5 minutes before serving so the sauce settles slightly, then spoon the chicken and sauce onto plates.
Variations & Tips
Add asparagus: If you want the dish to look and taste even closer to a classic Oscar-style entrée, lay blanched asparagus spears over the chicken before adding the final layer of sauce. It adds color and a bit of texture without making the recipe much more complicated.
Use chicken cutlets: Thinner chicken cutlets bake more quickly and make serving easier at potlucks. Start checking for doneness around 25 to 30 minutes so they do not overcook.
Season lightly: Even with just three main ingredients, a small sprinkle of black pepper or paprika over the top can help the finished casserole look more polished. Because canned soup and prepared sauce are already seasoned, add salt carefully.
Make-ahead tip: Assemble the casserole several hours in advance, cover, and refrigerate. When ready to bake, let the dish sit at room temperature for about 20 minutes first so it goes into the oven more evenly.
Check doneness: The safest and most reliable test is an instant-read thermometer inserted into the thickest part of the chicken; it should read 165°F. If the top browns too quickly before the chicken is done, loosely tent the dish with foil for the remainder of the baking time.