My aunt made this for dinner last month and everyone asked for the recipe immediately. It is unbelievably creamy and needs just 3 ingredients!

My aunt brought this creamy chicken bake to Sunday supper last month, and I don’t think I’ve ever seen a pan scraped so clean so fast. It’s the kind of recipe that feels like it’s been passed around church basements and farmhouse tables for generations—simple, filling, and comforting in that old Midwestern way. With just three ingredients and the oven doing most of the work, you get tender, spoon-soft chicken tucked into a rich, bubbling sauce that browns around the edges in the prettiest way. This is the sort of dish you make when you’re short on time but still want something that tastes like you fussed over it all afternoon.

This creamy chicken bake is lovely over a bed of fluffy mashed potatoes, egg noodles, or plain white rice so all that velvety sauce has somewhere to go. Around here, we like to add a simple vegetable on the side—buttered peas, green beans, or a tossed salad with a tangy dressing to cut the richness. Warm dinner rolls or a slice of crusty bread are handy for soaking up the last of the sauce from the baking dish. It also pairs nicely with a light fruit salad if you’re serving it for a family gathering or Sunday dinner.

Servings: 6

2 pounds boneless, skinless chicken thighs (about 6–8 pieces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the chicken doesn’t stick and the creamy sauce can bubble nicely around the edges.

In a medium mixing bowl, stir together the condensed cream of chicken soup and sour cream until the mixture is completely smooth and well blended. It should be thick, pale, and velvety.

Lay the chicken thighs in a single layer in the prepared glass baking dish. If some pieces are very thick, tuck the thinner ones toward the center so everything cooks at about the same pace.

Pour the creamy soup mixture evenly over the chicken, using a spatula or the back of a spoon to spread it so every piece is well covered. The chicken should be nestled in a generous blanket of sauce, with no bare spots showing.

Place the baking dish on the middle rack of the preheated oven. Bake, uncovered, for 45 to 55 minutes, or until the chicken is very tender and cooked through (the juices should run clear and the internal temperature should reach 165°F/74°C). The sauce will be bubbling, and the edges will turn a light golden brown.

Once done, remove the dish from the oven and let the chicken rest for about 5 to 10 minutes. The sauce will thicken slightly as it stands, making it extra creamy and perfect for spooning over potatoes, noodles, or rice. Serve the chicken straight from the glass dish, making sure everyone gets plenty of the bubbling sauce from the bottom.

If you prefer white meat, you can use boneless, skinless chicken breasts instead of thighs; just try to use evenly sized pieces so they cook at the same rate, and check for doneness a little early so they don’t dry out. For a slightly tangier flavor, substitute plain full-fat Greek yogurt for half of the sour cream. If you like a bit of texture on top, you can sprinkle a light layer of crushed buttery crackers or plain breadcrumbs over the sauce during the last 10 to 15 minutes of baking to encourage more golden browning. To stretch the dish for a larger family, add a third can of cream of chicken soup and an extra half cup of sour cream, then use up to 3 pounds of chicken in a larger baking dish. Leftovers reheat nicely in a low oven or gently on the stovetop; if the sauce thickens too much the next day, stir in a tablespoon or two of milk to loosen it. While the traditional Amish-style version keeps seasonings very simple, you can quietly tuck in a pinch of black pepper or a sprinkle of dried parsley on top before baking if your family likes a touch more flavor without straying far from the original comfort-food spirit.