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–+ servings

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.
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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 455 kcal

Ingredients
  

  • 1 1/2 to 2 lb raw chicken tenderloins
  • 1 can condensed cream of chicken soup 10.5 oz; do not dilute
  • 1 cup sour cream full fat
  • 1 sleeve buttery round crackers crushed
  • 1/2 cup butter melted

Instructions
 

  • Preheat the oven to 350°F and butter a 9x13-inch glass casserole dish.
  • Arrange the chicken tenderloins in a single even layer in the prepared dish.
  • In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth.
  • Spread the soup mixture evenly over the chicken.
  • Sprinkle the crushed buttery crackers evenly over the top.
  • Drizzle the melted butter evenly over the cracker layer.
  • Bake uncovered for 35–45 minutes, checking at 35 minutes, until the chicken reaches 165°F in the thickest piece.
  • If the topping browns too quickly, loosely cover the dish with foil during the final part of baking.
  • 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

Calories: 455kcal
Keyword buttery crackers, chicken casserole, cream of chicken soup, easy dinner, summer camp chicken
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