There are some recipes that stick around because they are fancy, and then there are the ones that last because they never let a family down. This oven baked 3-ingredient chicken with cream of mushroom soup belongs squarely in that second camp. It is the sort of thrifty, dependable casserole-style supper Midwestern home cooks have leaned on for decades, especially on busy weeknights, church potluck weekends, and cold evenings when a hot pan from the oven could make the whole house feel settled. With just a few pantry staples, the chicken bakes up tender in a creamy mushroom gravy that tastes like comfort in its plainest and most honest form.
Serve this chicken over mashed potatoes, buttered egg noodles, or steamed white rice so none of that creamy mushroom gravy goes to waste. A spoonful of green beans, sweet corn, peas, or a simple salad on the side rounds it out nicely, and warm biscuits are always welcome for sopping up the sauce straight from the plate.
Oven Baked 3-Ingredient Chicken Cream of Mushroom
Servings: 4 to 6
Ingredients
6 bone-in or boneless chicken thighs
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 packet (1 ounce) dry onion soup mix
Directions
1. Heat the oven to 350°F and lightly grease an oval casserole dish or 9x13-inch baking dish.
2. Arrange the chicken thighs in the prepared baking dish in a single layer.
3. In a medium bowl, stir together the condensed cream of mushroom soup and dry onion soup mix until well combined.
4. Spoon the soup mixture evenly over the chicken, spreading it gently so the tops are well covered.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 20 to 30 minutes more, until the chicken is tender and cooked through to 165°F and the sauce is hot and bubbling.
6. Let the dish rest for 5 minutes before serving, then spoon the mushroom gravy over each piece of chicken.
Variations & Tips
Use chicken breasts: If you prefer white meat, use boneless skinless chicken breasts instead of thighs. Start checking a little earlier so they do not dry out, and be sure they reach 165°F in the thickest part.
Add a little liquid: For a looser gravy, stir in 1/2 cup milk, water, or chicken broth with the soup mixture. That makes it especially nice for serving over noodles or rice.
Make it heartier: Tuck sliced mushrooms or a layer of drained green beans under the sauce before baking if you want to stretch the dish a bit. It is still simple pantry cooking, just with a little extra supper built right in.
Browned top tip: If you like a bit more color, uncover the dish for the final stretch of baking and let the sauce bubble and darken slightly around the edges. Those browned spots carry a lot of old-fashioned flavor.
Season carefully: Onion soup mix is already salty, so this recipe usually does not need extra salt. Taste the gravy at the end and add black pepper only if you think it needs a little lift.