Some recipes stay in a neighborhood like good stories do, passed from one back door to the next, and this oven baked 4-ingredient Chicken Grandview is just that kind of dish. It is the sort of practical Midwestern supper that turns a few pantry staples and a package of chicken into something creamy, hearty, and worthy of a church potluck table. Dorothy made it every summer because it was easy on a warm day, dependable for company, and always good enough to have folks asking for seconds.
Serve this chicken over fluffy white rice, buttered egg noodles, or mashed potatoes to catch every bit of that creamy golden sauce. A dish like this also likes simple sides from the garden, such as green beans, sweet corn, sliced tomatoes, or a crisp cucumber salad, and a basket of soft dinner rolls on the table never hurts one bit.
Oven Baked 4-Ingredient Chicken Grandview
Servings: 6
Ingredients
2 1/2 to 3 pounds boneless, skinless chicken breasts or chicken tenders
1 can condensed cream of chicken soup, 10 1/2 ounces
1 cup sour cream
1 sleeve buttery round crackers, crushed
Directions
1. Heat the oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking dish. Arrange the chicken in an even layer in the dish so it cooks evenly and stays tucked down in the sauce.
2. In a medium bowl, stir together the condensed soup and sour cream until smooth. Spread this mixture all over the chicken, making sure every piece is well covered.
3. Sprinkle the crushed crackers evenly across the top to form a simple crust. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the top is lightly browned and bubbling around the edges.
4. Let the casserole rest for 5 to 10 minutes before serving so the sauce settles a bit. Spoon the chicken and sauce over rice, noodles, or potatoes and serve hot.
Variations & Tips
Add a little seasoning: If you like a touch more flavor, stir in a pinch of black pepper, garlic powder, or dried parsley with the soup and sour cream. Dorothy kept hers plain and simple, but a little extra seasoning fits right in.
Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and often stay even more tender than breast meat. Just trim them neatly and bake until fully cooked.
Make it extra buttery: For a richer topping, toss the crushed crackers with 2 tablespoons melted butter before sprinkling them over the casserole. That gives the top a little more color and a deeper old-fashioned casserole taste.
Keep the sauce from getting thin: If your chicken releases a lot of liquid, let the dish rest a few extra minutes before serving. That short wait helps the creamy sauce settle and thicken up nicely.
Turn it into a full meal: You can tuck a layer of cooked broccoli or lightly steamed green beans under the sauce if you want supper all in one pan. It is a thrifty, practical way to stretch the dish and still keep that cozy casserole feeling.