My aunt has made this every Sunday dinner since 1982 and nobody leaves without asking for the recipe.

This oven baked 3-ingredient cream of chicken stuffing chicken is the definition of a Sunday comfort classic. My aunt has made some version of this every Sunday dinner since 1982, and nobody leaves without asking for the recipe because it tastes like you fussed all day, even though it takes about 10 minutes to throw together. Tender chicken breasts bake under a cozy blanket of cream of chicken soup, then get topped with golden, buttery herb stuffing cubes that soak up all the juices. It’s the kind of Midwest casserole you can slide into the oven after a long week and still feel like you’re serving a special, from-scratch-ish meal.

I like to serve this with something fresh and something starchy to balance the creamy, savory chicken and stuffing. Steamed green beans, a simple side salad, or roasted broccoli work really well. Mashed potatoes or buttered egg noodles are perfect for catching the extra sauce, and a side of cranberry sauce gives it that cozy, Sunday-dinner vibe. If you’re keeping it lighter, pair it with roasted carrots and a crisp cucumber salad.

Servings: 4

4 boneless skinless chicken breasts (about 2 to 2 1/2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic casserole dish so the chicken doesn’t stick.

Lay the chicken breasts in a single layer in the prepared baking dish. If any pieces are very thick, pound them gently to an even thickness so they cook at the same rate.

Pour the condensed cream of chicken soup into a medium bowl. Stir well until smooth; you do not need to dilute it with water or milk. Spoon the soup evenly over the chicken breasts, making sure each piece is completely covered in a thick, creamy layer.

Sprinkle the dry herb-seasoned stuffing mix evenly over the top of the creamy chicken. Don’t stir; you want a distinct layer of stuffing cubes on top so they can toast and soak up the sauce as it bakes.

Cover the casserole dish tightly with foil. Bake covered for 25 minutes to let the chicken start cooking and the stuffing absorb some of the steam and sauce.

Remove the foil and return the dish to the oven. Bake uncovered for another 20 to 25 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the stuffing on top is golden and crisp in spots.

Let the casserole rest for about 5 to 10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop neat portions of tender chicken smothered in creamy sauce with a layer of savory, golden stuffing on top.

For extra richness like my aunt does on holidays, whisk 1/4 to 1/2 cup milk into the cream of chicken soup before spreading it over the chicken; this makes a looser sauce that sinks deeper into the stuffing. If you love vegetables in your casseroles, scatter 1 to 2 cups of frozen mixed vegetables or sliced mushrooms over the chicken before adding the soup layer (this technically adds ingredients, but the base recipe still only needs the original three). You can also swap in cream of mushroom or cream of celery soup for a slightly different flavor. For smaller households, halve the recipe and bake it in an 8x8-inch dish, checking for doneness a few minutes earlier. If your stuffing mix is low-sodium, lightly season the chicken with salt, pepper, and a pinch of garlic powder before adding the soup. To make cleanup easier on busy weeknights, line your baking dish with parchment or foil. Leftovers reheat well in the oven, covered, at 325°F until warmed through, and they’re great spooned over reheated mashed potatoes for an easy Monday night dinner.