Found this in my grandmother's recipe box written on a stained index card. She made it for every holiday and now I know why.

This oven baked 5-ingredient chicken supreme is exactly the kind of dish you’d expect to find on a stained index card in a grandmother’s recipe box. It’s pure midwestern comfort: tender chicken breasts baked in a creamy mushroom sauce, finished with a golden, buttery breadcrumb crust. The ingredients are unfussy and familiar, the method is forgiving, and the payoff is that holiday-level aroma that fills the whole house. It’s the kind of recipe families make for every gathering because it’s easy, reliable, and everyone goes back for seconds.

Serve this chicken supreme straight from the baking dish with a big spoon so you can capture plenty of creamy mushroom sauce in each portion. It’s lovely over buttered egg noodles, mashed potatoes, or simple white rice to soak up the sauce. Add something green for balance: steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette. A light, dry white wine like Pinot Grigio or an easygoing Chardonnay pairs nicely, but on weeknights, it’s just as good with iced tea or sparkling water and lemon.

Servings: 6

2 pounds boneless, skinless chicken breasts (about 4–6 pieces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a thin film of neutral oil. This helps keep the chicken from sticking and makes cleanup easier.

Pat the chicken breasts dry with paper towels. This helps them brown slightly and keeps excess water out of the sauce. Season both sides of the chicken evenly with the salt and pepper.

Arrange the seasoned chicken breasts in a single layer in the prepared baking dish. If some are very thick at one end, you can gently pound them to an even thickness so they cook more uniformly.

In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and sliced mushrooms until well combined. The mixture will be quite thick—that’s exactly what you want for a rich, clinging sauce.

Pour the mushroom-sour cream mixture evenly over the chicken in the baking dish, using a spatula or spoon to spread it so every piece of chicken is well covered. This coating keeps the chicken moist as it bakes and forms the creamy sauce you’ll serve at the table.

In a separate small bowl, combine the dry breadcrumbs with the melted butter. Stir until all the crumbs are evenly moistened and resemble damp sand. This simple mixture will bake into a crisp, golden topping that contrasts with the creamy sauce underneath.

Sprinkle the buttery breadcrumbs evenly over the top of the sauced chicken, covering as much of the surface as possible. Try not to pack the crumbs down; leaving them a bit loose helps them crisp instead of becoming dense.

Place the baking dish on the center rack of the preheated oven. Bake for 35–45 minutes, or until the chicken is cooked through, the sauce is bubbling around the edges, and the breadcrumb topping is golden brown and crisp. The exact time will depend on the thickness of your chicken breasts.

Check for doneness by inserting an instant-read thermometer into the thickest part of a chicken breast; it should read at least 165°F (74°C). If you don’t have a thermometer, cut into the thickest piece to be sure the juices run clear and there is no pink in the center.

Once done, remove the dish from the oven and let it rest for about 5–10 minutes. This short rest allows the sauce to thicken slightly and makes it easier to serve neat portions. Use a large spoon to scoop the chicken along with plenty of the creamy mushroom sauce and crispy crumbs onto each plate.

To stay true to the spirit of a 5-ingredient, grandmother-style recipe, the core is very simple, but there’s still room to adapt it. For a subtle flavor shift, you can swap one can of cream of mushroom soup for cream of chicken or cream of celery. If you enjoy extra mushroom flavor, double the fresh mushrooms or use a mix of white button and cremini. For a slightly tangier sauce, replace half of the sour cream with plain Greek yogurt (just avoid fat-free, which can curdle more easily when baked). The breadcrumb topping can be made with panko for extra crunch or seasoned breadcrumbs if that’s what you keep on hand; if using seasoned crumbs, you may want to reduce the added salt on the chicken slightly. You can also sprinkle a small handful of grated Parmesan into the breadcrumb mixture for a more pronounced, savory crust. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and tend to stay very moist; they may need a few extra minutes in the oven, so check the internal temperature. For make-ahead ease, assemble the dish up to the point of adding the breadcrumb topping, cover, and refrigerate for up to 24 hours; when ready to bake, let it sit at room temperature for 20–30 minutes, then add the crumbs and bake, adding a little extra time as needed. Food safety notes: Always keep raw chicken refrigerated until you’re ready to cook it, and wash your hands, cutting board, and any knives or utensils that have touched raw poultry with hot, soapy water before using them for other ingredients. Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C) in the thickest part. If you assemble the casserole in advance, return it to the fridge promptly and do not leave it at room temperature for more than 2 hours in total. Leftovers should be cooled, covered, and refrigerated within 2 hours of baking, and reheated until steaming hot before serving.