There are some dishes that never needed fussing over to earn a permanent place on the picnic table, and this oven baked 3-ingredient chicken continental casserole is one of them. It’s the kind of thrifty, comforting Midwestern supper that found its way into church cookbooks and family reunions because it was simple, dependable, and mighty good with very little effort. With tender chicken, a creamy sauce, and a crisp golden topping, it bakes up rich and homey enough for Sunday dinner but easy enough for a weekday when you need something reliable.
This casserole is especially good with buttered green beans, sweet corn, a tomato-cucumber salad, or a big scoop of mashed potatoes to catch every bit of that creamy sauce. For a picnic or potluck table, it pairs nicely with deviled eggs, fruit salad, baked beans, and soft dinner rolls. If you’re serving it for supper at home, a plain leafy salad and iced tea round it out just right.
Oven Baked 3-Ingredient Chicken Continental Casserole
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken pieces
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup dry bread crumbs
Directions
1. Heat the oven to 350°F and lightly grease an oval or 9x13-inch baking dish.
2. Arrange the chicken pieces in the prepared baking dish in a single layer.
3. Spoon the condensed cream of chicken soup evenly over the chicken, spreading it gently so the pieces are well coated.
4. Sprinkle the bread crumbs evenly over the top to cover the sauce.
5. Bake uncovered for 1 hour to 1 hour 15 minutes, or until the chicken is fully cooked and the topping is golden brown and crisp. Let it rest for 5 to 10 minutes before serving.
Variations & Tips
For extra color: If you like, stir a little chopped parsley into the bread crumbs or scatter some over the finished casserole before serving. It won’t change the old-fashioned heart of the dish, but it does brighten the plate.
Use boneless chicken: Boneless thighs or breasts can be used if that’s what you have on hand. Just begin checking for doneness earlier, since boneless pieces usually cook faster than bone-in chicken.
Make it crispier: For a crunchier top, toast the bread crumbs lightly in a dry skillet before sprinkling them over the soup. That little step gives the topping a deeper golden finish.
Potluck tip: This casserole holds heat well, which is one reason it’s such a fine dish for gatherings. Cover it loosely with foil after baking and let it stand a few minutes before carrying it to the table.