5-Ingredient Oven 1960s Summer Camp Chicken5-Ingredient Oven 1960s Summer Camp Chicken

 

5-Ingredient Oven 1960s Summer Camp Chicken

A creamy, nostalgic baked chicken casserole topped with buttery crushed crackers. This simple five-ingredient comfort dish is rich, cozy, family-friendly, and perfect for an easy weeknight dinner.

Recipe Details

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Rest Time: 10 minutes

• Total Time: 1 hour 5 minutes

• Course: Casserole, Comfort Food, Family Dinner, Main Course, Oven Baked

• Cuisine: American

• Servings: 6

• Calories: 472 kcal per serving
  

  Ingredients

  • 2 pounds chicken tenderloins

  • 1 can (10.5 oz) condensed cream of chicken soup

  • 1 cup sour cream

  • 1 1/2 cups crushed buttery crackers (such as Ritz)

  • 1/2 cup melted butter
    

    Instructions

    1. Preheat the oven. Preheat the oven to 350°F and butter a 9x13-inch glass casserole dish.

    2. Arrange the chicken. Place the chicken tenderloins in a single even layer in the prepared dish.

    3. Make the creamy mixture. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth.

    4. Top the chicken. Spread the soup mixture evenly over the chicken.

    5. Add the cracker topping. Sprinkle the crushed buttery crackers evenly over the top.

    6. Drizzle with butter. Drizzle the melted butter evenly over the cracker layer.

    7. Bake. Bake uncovered for 35–45 minutes, checking at 35 minutes, until the chicken reaches 165°F in the thickest piece.

    8. Check browning. If the topping browns too quickly, loosely cover the dish with foil during the final part of baking.

    9. Rest and serve. Let the casserole rest for 5–10 minutes before serving warm.
       

       Notes

       Chicken tenderloins cook quickly, so check early to avoid drying them out. Serve with rice, mashed potatoes, or green beans.
       

       Nutrition

       Per serving (1 serving):

       • Calories: 472 kcal

       • Carbohydrates: 16.7g

       • Protein: 33.3g

       • Fat: 32g

       • Saturated Fat: 16.5g

       • Trans Fat: 0.6g

       • Cholesterol: 141mg

       • Sodium: 514mg

       • Fiber: 0.5g

       • Sugar: 1.7g