Oven-Baked 3-Ingredient Chicken Wellington Casserole – All Recipes Healthy Food

Oven-Baked 3-Ingredient Chicken Wellington Casserole

 

How to Make It

1
Prep the oven and baking dish
5 minutes

Preheat your oven to 400°F (200°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with nonstick cooking spray.

2
Mix the casserole filling
3 minutes

In a large mixing bowl, combine the diced chicken and the condensed cream of mushroom soup. Season with a pinch of black pepper and garlic powder if desired. Stir until the chicken is evenly coated in the rich soup mixture, then transfer it into your prepared baking dish.

3
Top with puff pastry
2 minutes

Unroll the thawed puff pastry sheet and lay it gently directly over the chicken filling in the dish. Trim any excessive overhang, or fold the edges inward against the sides of the pan. Cut a few small slits in the center of the pastry to allow steam to escape while baking.

4
Bake until golden and bubbling
25–30 minutes

(Optional: Brush the top of the pastry with a beaten egg for an extra glossy finish). Bake at 400°F for 25 to 30 minutes, or until the puff pastry is puffed, crispy, and deep golden-brown, and the chicken filling is bubbling around the edges.

5
Rest and serve
5 minutes

Remove from the oven and let it sit for 5 minutes before scooping. Serve hot alongside a light green salad or roasted vegetables for a complete meal.

Chef’s Tip: If using raw chicken cubes, ensure they are cut into small, uniform bite-sized pieces so they cook through completely during the 30-minute bake. If you prefer to use pre-cooked rotisserie chicken, simply reduce the baking time by 5 minutes or until the pastry is perfectly browned and the center is hot!

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Carolina