This oven baked 4-ingredient Chicken Claridge is the kind of simple, comforting casserole that earned its place in old family recipe boxes for good reason. With just a handful of pantry and refrigerator staples, it bakes into tender chicken tucked under a creamy, savory sauce with a lightly golden top, making it perfect for busy weeknights, potlucks, and those nostalgic gatherings where everyone goes back for seconds.
Serve this with buttered egg noodles, fluffy mashed potatoes, or steamed white rice to soak up the extra sauce. For vegetables, green beans, peas, or a simple tossed salad round out the meal nicely and keep the plate balanced, especially if you're serving this for a family supper or casual get-together.
Oven Baked 4-Ingredient Chicken Claridge
Servings: 6
Ingredients
6 bone-in, skin-on chicken thighs
Directions
1. Preheat the oven to 350°F and lightly grease a rectangular baking dish. Pat the chicken thighs dry and arrange them in a single layer in the dish.
2. In a medium bowl, stir together the cream of mushroom soup, sour cream, and dry onion soup mix until smooth and well combined.
3. Spoon the sauce evenly over the chicken thighs, spreading it gently so each piece is well coated.
4. Bake uncovered for 50 to 60 minutes, or until the chicken is cooked through and the sauce is bubbling and lightly golden on top. If you'd like a deeper golden finish, place it under the broiler for 1 to 2 minutes at the end, watching carefully.
5. Let the dish rest for 5 to 10 minutes before serving so the sauce can settle slightly, then spoon the chicken and sauce onto plates and serve hot.
Variations & Tips
Use boneless chicken: Boneless, skinless chicken thighs work beautifully here and cook a little faster. Start checking for doneness around 35 to 40 minutes so the meat stays tender.
Milder family version: If you have picky eaters at the table, use cream of chicken soup instead of mushroom for a smoother, more familiar flavor. It still gives you that creamy old-fashioned casserole feel.
Add a crunchy topping: For a little extra texture, scatter a small handful of crushed buttery crackers over the top during the last 10 minutes of baking. That crisp finish makes it feel especially nice for company.
Make-ahead tip: You can assemble the dish a few hours ahead, cover it, and refrigerate until baking time. If it goes into the oven cold from the refrigerator, add a few extra minutes to the cooking time.
Best baking tip: Because oven times can vary, use a thermometer to make sure the chicken reaches 165°F in the thickest part. That little check helps keep this classic dependable every single time.
