There was a time when a church basement supper or neighborhood potluck could be built around a handful of pantry staples, a baking dish, and a dependable oven, and this kind of chicken takes me right back there. This 4-ingredient oven 1950s potluck chicken is the sort of thrifty, comforting supper Midwestern home cooks leaned on when they needed something filling, tender, and well loved by everyone at the table. Using boneless skinless chicken thighs keeps it simple and gives you juicy, flavorful results with very little fuss.
Serve this chicken over mashed potatoes, buttered egg noodles, or plain white rice so none of that rich baked sauce goes to waste. A side of green beans, buttered corn, or a crisp lettuce salad balances the richness nicely, and warm dinner rolls are always welcome if you're feeding a crowd or stretching supper a little further.
4-Ingredient Oven 1950s Potluck Chicken
Servings: 6
Ingredients
2 pounds raw boneless skinless chicken thighs
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1 sleeve buttery round crackers, crushed
Directions
1. Heat the oven to 375°F and lightly grease a 9x13-inch glass baking dish.
2. Arrange the raw boneless skinless chicken thighs in an even layer in the prepared baking dish.
3. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth.
4. Spread the soup mixture evenly over the chicken thighs, making sure all the pieces are well covered.
5. Sprinkle the crushed buttery crackers evenly over the top.
6. Bake uncovered for 40 to 45 minutes, until the chicken is cooked through and the topping is golden brown. Let it rest for 5 minutes before serving.
Variations & Tips
Add vegetables: If you want to make this a fuller one-dish supper, scatter a layer of drained green beans, peas, or sautéed mushrooms under or around the chicken before adding the sauce. It bakes up with that same old-fashioned casserole spirit folks have always loved.
Use crushed potato chips: For a true retro supper-club touch, swap the buttery crackers for crushed plain potato chips. They brown quickly and give the top a salty crunch that tastes right at home with the creamy filling.
Watch the bake time: Boneless skinless chicken thighs stay moist beautifully, but they still need to reach a safe internal temperature of 165°F. If your pieces are especially small, start checking a little early so the sauce stays creamy and the topping does not overbrown.
Make it ahead: You can assemble the chicken with the soup and sour cream mixture a few hours ahead and refrigerate it covered. Wait to add the cracker topping until just before baking so it keeps its pleasant crunch.