Oven Baked 3-Ingredient Chicken Imperial is a straightforward dish prepared with boneless, skinless chicken breasts or tenders, undiluted condensed cream of chicken soup, and fine dry bread crumbs mixed with melted butter. Everything is layered in a single 9×13-inch ceramic casserole dish and baked uncovered at 350°F.
As it bakes for 45 to 55 minutes, the chicken cooks through beneath the soup layer while the buttery bread crumb topping turns deeply golden and crisp. After a quick 5-minute rest, this recipe provides 6 servings.
Servings: 6
Why You'll Love This Recipe
- Requires only three primary components: chicken, condensed cream of chicken soup, and buttered bread crumbs.
- Works with either boneless, skinless chicken breasts or chicken tenders.
- Assembles and bakes directly in a standard 9×13-inch ceramic casserole dish.
- Finishes with an edge-to-edge crisp and deeply golden topping.
- Yields 6 complete servings.
Why This Recipe Works
Arranging the chicken in a single layer in the greased dish allows the heat to circulate evenly, especially when thicker pieces are cut into smaller portions. Spreading the undiluted condensed cream of chicken soup directly over the meat provides a protective coating, while the mixture of fine dry bread crumbs and melted butter forms a continuous top layer that crisps and turns deeply golden during an uncovered bake.
Ingredients for Oven Baked 3-Ingredient Chicken Imperial
- 2 1/2 to 3 pounds boneless, skinless chicken breasts or chicken tenders
- 1 can condensed cream of chicken soup, undiluted
- 2 cups fine dry bread crumbs mixed with 1/2 cup melted butter
How to Make It: Oven Baked 3-Ingredient Chicken Imperial
- Preheat the oven to 350°F and lightly grease a 9×13-inch ceramic casserole dish.
- Arrange the chicken in a single layer in the prepared casserole dish. If the pieces are very thick, cut them into smaller portions so they cook evenly.
- Spoon the condensed cream of chicken soup evenly over the chicken, spreading it gently to cover the top.
- Sprinkle the buttery bread crumbs all over the top, covering the soup layer from edge to edge.
- Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the topping is deeply golden and crisp. Let it rest for 5 minutes before serving.
Helpful Tips
- Cut thicker chicken pieces into smaller portions so that the entire single layer cooks at an even rate.
- Keep the condensed cream of chicken soup undiluted to ensure the proper consistency over the meat.
- Spread the buttery bread crumbs completely from edge to edge to evenly cover the soup layer.
- Let the dish rest for 5 minutes after baking before serving.
Frequently Asked Questions
Can I use chicken tenders for this recipe?
Yes, you can use 2 1/2 to 3 pounds of either boneless, skinless chicken breasts or chicken tenders.
Do I need to dilute the cream of chicken soup?
No, the 1 can of condensed cream of chicken soup should be used undiluted and spooned evenly over the chicken.
How do I know when the dish is finished baking?
Bake uncovered at 350°F for 45 to 55 minutes until the chicken is thoroughly cooked and the bread crumb topping is deeply golden and crisp.
Source: cooktopcove.com
Oven Baked 3-Ingredient Chicken Imperial Recipe
Ingredients
Method
- Preheat the oven to 350°F and lightly grease a 9×13-inch ceramic casserole dish.
- Arrange the chicken in a single layer in the prepared casserole dish. If the pieces are very thick, cut them into smaller portions so they cook evenly.
- Spoon the condensed cream of chicken soup evenly over the chicken, spreading it gently to cover the top.
- Sprinkle the buttery bread crumbs all over the top, covering the soup layer from edge to edge.
- Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the topping is deeply golden and crisp. Let it rest for 5 minutes before serving.
