Oven baked 4-ingredient Chicken Ridgewood is the kind of retro entertaining dish that earned its place on party tables because it looks elegant, feeds a crowd, and asks very little of the cook. With just a handful of pantry and refrigerator staples, the chicken bakes into a rich, creamy casserole with a lightly browned top and plenty of savory sauce, making it easy to see why a 1970s garden-party host would rely on it when she wanted something dependable yet impressive.
Serve this with buttered rice, egg noodles, or mashed potatoes to catch every bit of the sauce, and add a crisp green vegetable such as steamed beans, asparagus, or a simple salad for contrast. For a casual summer spread, it also fits nicely beside sliced tomatoes, rolls, and a chilled white wine or iced tea.
Oven Baked 4-Ingredient Chicken Ridgewood
Servings: 6
Ingredients
6 boneless, skinless chicken breast halves
Directions
1. Heat the oven to 350°F and lightly grease a blue speckled enamel casserole dish or a 9-by-13-inch baking dish.
2. Arrange the chicken breasts in a single layer in the prepared dish, trimming or pounding thicker pieces slightly if needed so they cook evenly.
3. In a medium bowl, stir together the condensed cream of mushroom soup and sour cream until smooth and evenly combined.
4. Spread the soup mixture evenly over the chicken, making sure each piece is well coated, then sprinkle the crushed crackers over the top.
5. Bake uncovered for 45 to 55 minutes, until the chicken is cooked through and the top is golden with browned bubbling edges. Let rest for 5 minutes before serving.
Variations & Tips
Cracker topping tip: For a more even crust, crush the crackers into small pieces rather than fine crumbs. You want texture on top so the casserole keeps that classic crunchy-meets-creamy contrast.
Make-ahead option: Assemble the chicken and sauce up to a day in advance, cover, and refrigerate. Add the crushed crackers just before baking so they stay crisp and bake as directed, adding a few extra minutes if the dish is cold from the refrigerator.
Mushroom-free variation: If mushroom soup is not your family’s favorite, use condensed cream of chicken or cream of celery soup instead. The dish keeps the same old-fashioned character while shifting the flavor slightly.
Extra richness tip: If you want a deeper golden finish for a dinner-party look, place the dish under the broiler for 1 to 2 minutes at the end, watching closely so the cracker topping browns but does not burn.
