Oven baked 3-ingredient chicken Newburg is the kind of retro casserole that earned a permanent place in Midwestern family cooking because it delivers a lot of comfort with very little effort. Inspired by the old-fashioned Newburg flavor profile of poultry in a creamy, lightly tomato-tinted sauce, this simplified version leans on just a few pantry and freezer staples to create a rich, satisfying dish that feels a little special without being fussy.
Serve this creamy chicken over buttered toast points, rice, egg noodles, or fluffy mashed potatoes so none of the sauce goes to waste. For a full meal, add a crisp green salad, steamed green beans, buttered peas, or simple roasted broccoli, and if you're setting out a holiday-style table, a chilled fruit salad or sliced tomatoes makes a nice fresh contrast to the richness.
Oven Baked 3-Ingredient Chicken Newburg
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup ketchup
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or similar casserole dish.
2. Spread the chicken pieces evenly in the prepared baking dish in a single layer as much as possible.
3. In a medium bowl, stir together the condensed soup and ketchup until the mixture is smooth and evenly coral-pink.
4. Pour the sauce over the chicken and use a spoon or spatula to coat the pieces evenly.
5. Bake uncovered for 40 to 50 minutes, stirring once about halfway through, until the chicken is cooked through and the sauce is bubbling around the edges with a few golden spots on top.
6. Let the casserole rest for 5 minutes before serving so the sauce can settle slightly, then spoon it over toast, rice, noodles, or potatoes.
Variations & Tips
Use chicken thighs: Boneless, skinless chicken thighs work very well here and stay especially tender in the oven. Trim excess fat and keep the pieces fairly even in size for consistent baking.
Check doneness carefully: Because casserole depth and chicken piece size can vary, start checking near the 40-minute mark. The chicken should reach 165°F in the thickest pieces, and the sauce should be hot and bubbling.
Add a little richness: If you want a more classic company-dish feel, stir in a few tablespoons of cream or a pat of butter before baking. It is no longer a true 3-ingredient version, but it gives the sauce a silkier finish.
Make it more colorful: A sprinkle of chopped parsley or paprika just before serving brightens the casserole visually and helps balance the pale pink sauce on the plate.
Prevent overbaking: If your chicken is cut quite small, check early and remove the dish as soon as the chicken is cooked through. Overbaking can make breast meat firm and cause the sauce to tighten more than you want.