There was a time when a good casserole could stop a whole room in its tracks, and this oven baked 3-ingredient chicken elegante is that kind of dish. It brings to mind the sort of recipe card passed from hand to hand at church suppers, bridge clubs, and neighborhood potlucks, where simple pantry staples somehow turned into something company-worthy. With just a few ingredients and very little fuss, you get tender baked chicken in a rich, velvety sauce that feels every bit as comforting today as it must have back in the early 1970s.
Serve this chicken over hot buttered rice, egg noodles, or mashed potatoes so not a drop of that creamy sauce goes to waste. A spoonful of green beans, buttered peas, or a crisp lettuce salad on the side gives the plate a little balance, and if you are setting it out for company, a warm basket of rolls makes it feel like a proper supper.
Oven Baked 3-Ingredient Chicken Elegante
Servings: 6
Ingredients
6 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (10 1/2 ounce) can condensed cream of chicken soup
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Arrange the chicken breasts in a single layer in the prepared baking dish.
3. In a medium bowl, stir together the softened cream cheese and condensed cream of chicken soup until smooth and well blended.
4. Spoon the sauce evenly over the chicken, covering the tops as completely as you can.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the sauce is hot and bubbling around the edges.
6. Let the dish rest for 5 minutes before serving so the sauce can settle a bit.
Variations & Tips
For extra flavor: A little sprinkle of black pepper, garlic powder, or dried parsley will not change the spirit of the recipe one bit, and it gives the finished dish a touch more color and savoriness.
For easier mixing: Let the cream cheese sit at room temperature for 30 minutes before stirring it with the soup. If it is still a bit stubborn, warm it very briefly so the sauce comes together nice and smooth.
For smaller portions: If your chicken breasts are especially large, cut them in half crosswise before baking. They will cook more evenly and be easier to serve, especially alongside rice or noodles.
To prevent dryness: Start checking the chicken at the 45-minute mark, since thinner pieces can cook more quickly. You want the meat tender and juicy, not overbaked.
Serving it Midwestern-style: This is the sort of main dish that shines at a potluck table or Sunday dinner. Spoon the sauce generously over mashed potatoes or noodles, and set out a simple vegetable and a pan of warm rolls for a meal that feels like home.