There is something wonderfully practical about a simple baked chicken supper like this, the kind of dish that feels right at home in an old church cookbook or a summer camp kitchen from the 1960s. With just a handful of pantry staples and raw chicken tenderloins laid straight into the casserole dish, you get a comforting, creamy, savory meal with hardly any fuss at all. It is the sort of recipe busy cooks have leaned on for generations, and it still earns its place on the table when you want something hearty, familiar, and sure to please.
This chicken goes especially well with buttery mashed potatoes, egg noodles, or fluffy white rice to catch every bit of the creamy sauce. For vegetables, green beans, buttered corn, peas, or a simple cucumber-tomato salad all make fine partners. If you want to round it out the old-fashioned way, set out some soft dinner rolls and a bowl of fruit salad for a supper that feels like summertime in the Midwest.
5-Ingredient Oven 1960s Summer Camp Chicken
Ingredients
Ingredients
1 1/2 to 2 pounds raw chicken tenderloins
Directions
1. Heat the oven to 350 degrees Fahrenheit and lightly butter or grease a 9×13-inch glass casserole dish.
2. Arrange the raw chicken tenderloins in an even layer in the prepared casserole dish.
3. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth, then spread the mixture evenly over the chicken.
4. Sprinkle the crushed crackers all over the top, then drizzle the melted butter evenly across the cracker layer.
5. Bake uncovered for 35 to 45 minutes, until the chicken is cooked through and the topping is golden brown and crisp. The chicken should reach 165 degrees Fahrenheit in the thickest part.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle a bit, then spoon the chicken and sauce onto plates.
