Go Back

5-Ingredient Oven 1960s Patriot's Chicken

An easy-to-make, one-pan dish that captures classic flavors with minimal fuss, perfect for busy weeknights or comforting family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds raw chicken tenderloins
  • 10.75 ounces can condensed cream of chicken soup
  • 1 packet dry onion soup mix
  • 0.5 cup mayonnaise Low-fat mayonnaise can be used for a healthier option.
  • 1 teaspoon paprika

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 by 13 inch glass casserole dish.
  2. Arrange the raw chicken tenderloins in an even layer in the casserole dish.
  3. In a medium bowl, mix together the condensed cream of chicken soup, dry onion soup mix, and mayonnaise until smooth and combined.
  4. Spoon the mixture evenly over the chicken tenderloins, spreading it well to coat.
  5. Sprinkle the paprika over everything.
Cooking
  1. Bake uncovered for 35 to 45 minutes, until the chicken is fully cooked and the sauce is bubbling, with an internal temperature reaching 165 degrees F.
  2. Let the casserole rest for 5 minutes before serving so the sauce settles slightly.
  3. Spoon the chicken and sauce onto plates and serve hot.

Notes

This dish is best served with rice or mashed potatoes. For storage, let the chicken cool, then store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Label the container with the date.