My grandma used to make this growing up and it tastes incredible even today. I still can't believe this comforting dinner only takes 3 ingredients.

This oven baked 3-ingredient Amish tomato soup chicken bake is pure comfort food and straight out of my Midwest childhood. My grandma used to make this on busy weeknights when she needed something cozy, budget-friendly, and foolproof. It still blows my mind that it’s just chicken, canned tomato soup, and a little cream, yet it bakes up into the richest red sauce with caramelized edges and super tender chicken. It’s the kind of no-fuss, dump-and-bake recipe that fits right into a hectic workday, but still tastes like it cooked all afternoon in grandma’s kitchen.

Serve this tomato soup chicken over fluffy mashed potatoes, buttered egg noodles, or simple white rice so all that rich red sauce has something to soak into. A side of steamed green beans, peas, or a simple tossed salad balances the creaminess and keeps the meal feeling complete. If you have a few extra minutes, warm up some crusty bread or dinner rolls to swipe through the browned, saucy edges in the baking dish—those caramelized bits are always the first to disappear at my house.

Servings: 4

2 lbs boneless, skinless chicken breasts or thighs

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the chicken doesn’t stick and the sauce can bubble and brown around the edges.

Lay the chicken breasts or thighs in a single layer in the prepared baking dish. If the pieces are very thick, you can slice them in half horizontally so they cook more evenly and soak up more sauce.

In a medium bowl, whisk together the condensed tomato soup and heavy cream (or half-and-half) until completely smooth and evenly combined. The mixture should be a rich, creamy red color.

Pour the tomato soup mixture evenly over the chicken, making sure every piece is well coated and the sauce is spread to the corners of the dish. Use a spoon to nudge the sauce under and around the chicken so it bakes in the liquid.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake for 25 minutes to let the chicken gently cook through in the creamy tomato sauce.

Carefully remove the foil and return the uncovered dish to the oven. Continue baking for another 15–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling with slightly browned, caramelized edges around the sides of the glass dish.

Once done, let the chicken rest in the hot sauce for 5–10 minutes before serving. This helps the juices settle and allows the sauce to thicken slightly. Spoon the rich red sauce over each piece of chicken when plating, making sure to scrape up those browned bits from the edges of the dish.

If you prefer dark meat, use all boneless, skinless chicken thighs for an extra-juicy version that’s very forgiving if it bakes a few minutes longer on a busy night. For a slightly lighter sauce, swap the heavy cream for half-and-half or even evaporated milk; just avoid regular milk, which can curdle at high heat. If your family likes a little tang, stir a tablespoon or two of ketchup or tomato paste into the soup and cream mixture to deepen the tomato flavor. You can also cut the chicken into large chunks before baking for a more stew-like dish that’s easy to spoon over noodles or rice. To stretch the meal, tuck a few peeled, halved potatoes or thick-sliced carrots around the chicken before pouring on the sauce, then bake until the vegetables are tender. Leftovers reheat well in the microwave or oven—add a splash of cream or water to loosen the sauce if it thickens overnight. While the base recipe is just three ingredients, you can always sprinkle on dried herbs or a little shredded cheese at the very end if you’re not strictly counting ingredients and want to dress it up for company.