Oven baked 3-ingredient chicken cotillion is the kind of retro supper that earns a permanent place in a family recipe file because it turns a few pantry and refrigerator staples into something that feels a little special. The name has that mid-century dinner-party charm, and the method is just as practical: chicken baked in a rich, creamy sauce until browned at the edges and tender enough to serve straight from the dish. It is especially useful on busy days when you want dependable comfort food without a long ingredient list.
This creamy chicken pairs well with fluffy rice, buttered egg noodles, or mashed potatoes to catch every bit of sauce. For balance, add a crisp green salad, steamed green beans, or simple roasted broccoli. If you are serving it for company, a fruit salad, warm rolls, and a light white wine or iced tea make the meal feel complete without competing with the richness of the casserole.
Oven Baked 3-Ingredient Chicken Cotillion
Servings: 6
Ingredients
2 1/2 to 3 pounds boneless, skinless chicken breasts, cut into large serving pieces
Directions
1. Preheat the oven to 350°F and lightly grease a 9-by-13-inch or similar rectangular baking dish.
2. Arrange the chicken pieces in a single layer in the prepared baking dish.
3. In a medium bowl, stir together the condensed cream of mushroom soup and sour cream until smooth and evenly combined.
4. Spread the sauce evenly over the chicken, covering the pieces as completely as possible.
5. Bake uncovered for 45 to 60 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges with golden brown spots on top. If the chicken pieces are especially thick, allow a little extra time.
6. Let the dish rest for 5 minutes before serving so the sauce settles slightly, then spoon the chicken and sauce over rice, noodles, or potatoes.
Variations & Tips
Swap the soup: Cream of chicken or cream of celery soup both work well here if you want a slightly different flavor profile while keeping the recipe at three ingredients.
Use thighs if preferred: Boneless, skinless chicken thighs stay especially juicy and are a good choice if you want richer flavor. Check for doneness, but they are often forgiving in the oven.
Add a little seasoning: Even though the classic version is just three ingredients, a light sprinkle of black pepper, paprika, garlic powder, or dried parsley can add extra dimension without changing the spirit of the dish.
Keep the pieces even: Try to cut or choose chicken pieces of similar thickness so they bake at the same rate. If some pieces are much larger than others, pound them lightly for more even cooking.
Make it ahead: You can assemble the chicken and sauce in the baking dish several hours ahead, cover, and refrigerate. Let it sit at room temperature for about 20 minutes before baking so the dish does not go from very cold to hot too quickly.
