This Oven Baked 3-Ingredient Chicken Imperial is a magnificent, rich, and incredibly simple comfort food classic. By baking tender chicken breasts beneath a velvety blanket of condensed cream of chicken soup and a generous layer of buttery, crisp breadcrumbs, you achieve an amazing contrast of textures. The chicken stays incredibly juicy as it bakes in the smooth sauce while the top turns into a beautiful, crunchy golden crust.
Ingredients:
| Ingredient |
Quantity |
| Boneless, skinless chicken breasts or chicken tenders |
2 / 1/2 / to 3 / pounds |
| Condensed cream of chicken soup (undiluted) |
1 / can |
| Fine dry bread crumbs |
2 / cups |
| Unsalted butter (melted) |
1/2 / cup |
Step-by-Step Directions:
Step 1: Prep the Oven and Dish: Preheat your oven to 350°F (176°C). Lightly grease a 9 / x 13 / inch ceramic or glass casserole dish with a splash of nonstick cooking spray or a thin pat of butter to ensure easy serving later.
Step 2: Layer the Chicken: Arrange the 2 1/2 to 3 pounds of chicken breasts or chicken tenders in a flat, single layer across the bottom of the prepared dish.
Tip: If some of your chicken breasts are exceptionally thick, use a sharp chef’s knife to slice them horizontally or cut them into smaller, uniform portions. This guarantees that all the meat cooks through at the exact same rate without leaving smaller pieces dry.
Step 3: Spread the Creamy Base: Open your 1 can of undiluted condensed cream of chicken soup. Spoon it evenly directly over the raw chicken layer, using the back of your spoon or an offset spatula to spread it gently from edge to edge so the top of each piece of chicken is fully coated.
Step 4: Pack the Crunchy Topping: In a separate small bowl, thoroughly mix your 2 cups of fine dry bread crumbs with the 1/2 cup of melted butter until the crumbs resemble wet sand. Evenly sprinkle this buttery mixture all over the soup layer, creating an unbroken blanket across the entire casserole dish.
Step 5: Bake and Rest: Place the dish uncovered into your preheated oven and bake for 45 / to 55 / minutes. You are looking for the internal temperature of the chicken to reach 165°F (74°C) and for the breadcrumb topping to turn a deep, beautiful golden-brown color. Remove the casserole from the oven and let it rest undisturbed for 5 / minutes to let the sauce set slightly before serving warm.
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