My aunt made this every Sunday after church and we fought over who got to soak their bread in the gravy.

This oven baked 3-ingredient cream of mushroom pork chop chicken is the kind of simple Sunday comfort food I grew up on. My aunt made a version of this every Sunday after church, and we kids would practically race to the table to see who got to soak their bread in that rich, creamy gravy. It’s budget-friendly, uses pantry staples, and bakes up into tender chicken smothered in a golden mushroom sauce that tastes like it took all day, even though it comes together in minutes.

Serve these smothered chicken breasts right in the casserole dish so everyone can spoon extra gravy over their plates. They’re wonderful with mashed potatoes, buttered egg noodles, or simple white rice to catch every bit of the sauce. Add a green vegetable like steamed green beans, roasted broccoli, or a tossed salad for balance. And don’t forget plenty of soft dinner rolls or sliced bakery bread on the table—someone is going to want to mop up that gravy, just like we did after church on Sundays.

Servings: 6

2 pounds boneless, skinless chicken breasts (about 4–6 medium pieces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch white ceramic casserole dish or similar baking dish.

Pat the chicken breasts dry with paper towels and trim any excess fat. If the breasts are very thick, slice them in half horizontally so they cook evenly and stay tender.

In a medium bowl, stir together the cream of mushroom soup and the golden mushroom soup until well combined. You want a smooth, creamy, golden-colored sauce with visible mushroom pieces.

Arrange the chicken breasts in a single layer in the prepared casserole dish, leaving a little space between each piece so the sauce can flow around them.

Pour the mixed mushroom soups evenly over the chicken, making sure every piece is well coated and there are no dry spots. Use a spatula or spoon to spread the sauce into the corners of the dish.

Cover the casserole dish tightly with foil to keep the chicken moist and help the sauce turn into a silky gravy as it bakes.

Bake in the preheated oven for 35–45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Thinner pieces will be done closer to 35 minutes, thicker ones may need a bit longer.

Carefully remove the foil and spoon some of the hot mushroom gravy over the tops of the chicken breasts. If you’d like the sauce to thicken slightly and get a bit more golden on top, return the uncovered dish to the oven for an additional 5–10 minutes.

Let the casserole rest for about 5 minutes before serving so the gravy can settle slightly. Serve the chicken straight from the dish, making sure everyone gets plenty of that creamy golden mushroom sauce to soak up with bread or spoon over potatoes, rice, or noodles.

For picky eaters, you can cut the chicken into bite-size chunks before baking; kids often like it better this way because it feels more like little chicken bites in gravy. If someone doesn’t love visible mushrooms, use one can of cream of mushroom and one can of cream of chicken instead of golden mushroom—the sauce will still be creamy and comforting, just milder and lighter in color. To stretch the meal for a bigger family, add an extra chicken breast and a splash of milk or chicken broth (about 1/4 cup) to the soup mixture so there’s plenty of gravy. If you’re craving that pork chop Sunday-dinner flavor, you can swap some or all of the chicken for boneless pork chops; keep the same method but check for doneness around 30–35 minutes, depending on thickness. For a little extra homey touch without adding more ingredients, season the chicken lightly with salt and pepper before you add the sauce. Leftovers reheat nicely in a low oven or in the microwave; just add a spoonful of water or milk if the gravy seems too thick. This base recipe is meant to be easy and forgiving, the kind of thing you can pop in the oven after church or a long day and know everyone will gather around the table, bread in hand, ready to fight over the last bit of gravy.