This oven baked 3-ingredient chicken supreme casserole is the kind of practical, comforting recipe that earned a permanent place in so many family kitchens in the 1960s. With just chicken, condensed cream of mushroom soup, and sour cream, it turns into a rich, cozy casserole with very little effort. It is easy to see why a magazine-clipping recipe like this would become a summer staple: it is simple to assemble, dependable, and tastes like the sort of Sunday dinner that brings everyone to the table.
Serve this casserole with buttered egg noodles, fluffy rice, or mashed potatoes to catch every bit of the creamy sauce. A crisp green bean side, simple garden salad, or sliced tomatoes balance the richness nicely, and warm dinner rolls are always welcome alongside it.
Oven Baked 3-Ingredient Chicken Supreme Casserole
Servings: 6
Ingredients
6 bone-in, skin-on chicken pieces, about 2 1/2 to 3 pounds total
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup sour cream
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or a similar shallow casserole dish.
2. In a medium bowl, stir together the condensed cream of mushroom soup and sour cream until smooth and fully combined.
3. Arrange the chicken pieces in the prepared baking dish in a single layer, then spread the soup mixture evenly over the top so the chicken is well coated.
4. Bake uncovered for 50 to 60 minutes, or until the chicken is cooked through and the top is bubbling and golden brown around the edges. If needed, broil for 2 to 3 minutes at the end for deeper color, watching carefully.
5. Let the casserole rest for 5 to 10 minutes before serving so the sauce settles slightly. Spoon the sauce over each piece of chicken when serving.
Variations & Tips
Use boneless chicken: Boneless skinless chicken thighs or breasts work well if that is what you have on hand. Start checking for doneness a little earlier, since boneless pieces usually bake faster than bone-in chicken.
Add a crunchy topping: For a more casserole-style finish, scatter a light layer of buttered bread crumbs or crushed buttery crackers over the top during the last 15 minutes of baking. It adds texture without changing the character of the dish too much.
Season it lightly: Even old three-ingredient recipes benefit from a little black pepper, garlic powder, or paprika if you like. Keep the seasoning modest so the creamy sauce remains the focus.
Prevent overbrowning: If the top is getting dark before the chicken is fully cooked, loosely tent the dish with foil for the remainder of the baking time. This helps the sauce stay creamy while the chicken finishes cooking.
Make it a full meal: You can nestle the chicken over cooked rice in the baking dish or serve it over noodles after baking for a heartier supper. Since the sauce is rich and plentiful, it stretches beautifully over a starch.