There was a time when a casserole like this felt downright elegant, and in plenty of Midwestern kitchens it earned a regular place when company was coming. This oven baked 3-ingredient chicken burgundy casserole has that old-fashioned supper club charm, with tender chicken slowly baking in a rich burgundy-style gravy and onions turning sweet as they cook. It is the sort of recipe a home cook tucked into a recipe box because it looked impressive on the table, yet came together with hardly any fuss at all.
Serve this over hot buttered noodles, fluffy rice, or a pile of mashed potatoes to catch every bit of that dark, savory sauce. A simple green salad, green beans, or glazed carrots round it out nicely, and if you are setting the table for guests, warm dinner rolls and a bowl of fruit make it feel like a full Sunday supper.
Oven Baked 3-Ingredient Chicken Burgundy Casserole
Servings: 6
Ingredients
2 1/2 to 3 pounds boneless, skinless chicken thighs or chicken breasts, cut into large pieces
Directions
1. Heat the oven to 325°F and lightly grease a 9x13-inch casserole dish.
2. Arrange the chicken pieces in the prepared casserole dish in an even layer.
3. Sprinkle the dry onion soup mix evenly over the chicken, then pour the burgundy wine over everything.
4. Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is very tender and the sauce is rich and dark.
5. Let the casserole rest for 10 minutes before serving, then spoon the chicken and sauce over noodles, rice, or potatoes.
Variations & Tips
Use dark meat for the best texture: Chicken thighs stay especially tender during the long bake and give the sauce a fuller flavor. If you use chicken breasts, check them a little earlier so they do not dry out.
Add mushrooms: A handful of sliced mushrooms tucked in around the chicken makes this taste even more like an old special-occasion supper. They soak up the sauce beautifully and add a little extra heartiness.
Make it ahead: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until baking time. That makes it a fine dish for church suppers, holiday weekends, or when you want to enjoy your company instead of standing at the stove.
Balance the sauce: If the sauce tastes a little strong after baking, stir in a spoonful of butter or serve it over mashed potatoes to mellow the flavor. A sprinkle of chopped parsley at the table can brighten the whole dish without changing its old-fashioned character.
