Oven baked 3-ingredient chicken continental is the kind of dependable, company-ready casserole that earned its place on generations of Midwestern tables. With just chicken, condensed cream of mushroom soup, and dry onion soup mix, it turns into a savory, creamy baked dish with very little hands-on work. It has that familiar retro charm of community cookbooks and bridge-club lunches, but it still holds up because the combination is practical, comforting, and undeniably good.
Serve this chicken over buttered egg noodles, fluffy rice, or mashed potatoes so none of the sauce goes to waste. A simple green vegetable such as steamed green beans, broccoli, or a crisp salad balances the richness nicely, and a warm dinner roll on the side makes it feel especially fit for casual entertaining.
Oven Baked 3-Ingredient Chicken Continental
Servings: 6
Ingredients
6 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 envelope (about 1 ounce) dry onion soup mix
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Arrange the chicken in a single layer in the prepared baking dish.
3. In a medium bowl, stir together the condensed cream of mushroom soup and dry onion soup mix until evenly combined.
4. Spread the soup mixture evenly over the chicken, covering the pieces well.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is fully cooked and the sauce is bubbling around the edges. If using large chicken breasts, check that the internal temperature reaches 165°F.
6. Let the dish rest for 5 minutes before serving, then spoon the sauce over the chicken.
Variations & Tips
Use thighs for extra tenderness: Boneless, skinless chicken thighs stay especially juicy and are a great choice if you want a richer result and a little more forgiveness on baking time.
Stretch the sauce: If you want more sauce for noodles or rice, whisk in 1/2 cup milk or chicken broth with the soup before spreading it over the chicken. The texture will be a bit looser but still nicely creamy.
Add mushrooms: Fresh sliced mushrooms can be tucked around the chicken before baking for more texture and a deeper mushroom flavor that complements the soup base.
Keep the top from overbrowning: If the sauce begins to darken too much before the chicken is done, loosely tent the dish with foil for the remainder of the baking time.
Make it ahead: Assemble the dish a few hours in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes so it cooks more evenly.