There was a time when nearly every church supper, garden club luncheon, and ladies’ card table in the Midwest had a creamy chicken bake tucked somewhere among the casseroles, and Chicken Savannah has that same gracious old-fashioned spirit. This oven baked 3-ingredient version keeps things wonderfully simple, leaning on a few pantry and refrigerator staples to make tender chicken in a savory, silky mushroom-sherry style sauce that tastes like far more work than it is. It is the kind of dependable recipe a grandmother would keep folded in a recipe box, ready for company and always met with empty plates.
Serve this chicken over fluffy rice, buttered egg noodles, or mashed potatoes so none of that lovely sauce goes to waste. A simple green bean side dish, steamed broccoli, or a crisp lettuce salad balances the richness nicely, and warm dinner rolls are always welcome on the table for mopping up every last spoonful.
Oven Baked 3-Ingredient Chicken Savannah
Serves 6
Ingredients
6 boneless, skinless chicken breasts or 8 chicken thighs
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup sherry cooking wine
Directions
1. Preheat the oven to 350°F. Lightly grease an oval casserole dish or a 9x13-inch baking dish.
2. Arrange the chicken pieces in the prepared baking dish in a single layer.
3. In a medium bowl, stir together the condensed cream of mushroom soup and sherry cooking wine until smooth.
4. Pour the sauce evenly over the chicken, making sure each piece is well coated.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 20 to 25 minutes more, or until the chicken is cooked through and the sauce is bubbling gently around the edges.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce settles and thickens slightly. Spoon over rice, noodles, or potatoes.
Variations & Tips
Use chicken thighs: If you prefer darker meat, boneless skinless thighs stay especially juicy in this recipe and bring a little deeper flavor to the sauce.
Thin the sauce if needed: Some condensed soups are a touch thicker than others. If you want a looser sauce for serving over rice or noodles, stir in 2 to 4 tablespoons of water before pouring it over the chicken.
Add mushrooms or onions: Though the beauty of this dish is its simplicity, a handful of sliced fresh mushrooms or a few thin onion slices tucked around the chicken make it feel even more like a company casserole from years gone by.
Make it ahead: You can assemble the dish several hours ahead, cover it, and refrigerate it until baking time. If it is going straight from the refrigerator to the oven, add about 10 extra minutes to the covered baking time.
Watch the salt: Condensed soup and cooking wine can both bring plenty of seasoning, so taste the sauce after baking before adding any extra salt at the table.