My aunt made this for every Easter dinner since 1972 and nobody ever left without asking for the recipe. Only 4 ingredients!

This oven baked 4-ingredient chicken continental is the kind of cozy, no-fuss casserole that shows up at every family holiday and somehow disappears before you can blink. My aunt started bringing it to Easter dinner back in 1972, and to this day no one leaves without asking how something this comforting can be so simple. Tender chicken breasts bake low and slow under a blanket of creamy mushroom sauce and salty dried beef, turning into a rich, old-fashioned main dish that feels special but is easy enough for any busy weeknight.

This dish is rich and creamy, so it pairs nicely with simple sides that soak up the sauce. Serve the chicken and its mushroom cream over buttered egg noodles, mashed potatoes, or plain white rice so every bit of that gravy gets used. Add a green vegetable like steamed green beans, roasted asparagus, or a crisp side salad with a light vinaigrette to balance the richness. Warm dinner rolls or a crusty baguette are perfect for swiping through the bottom of the casserole dish once everyone has had seconds.

Servings: 6

8 ounces sliced dried beef, excess salt rinsed and patted dry

Preheat your oven to 300°F (150°C). Lightly grease a 9x13-inch white ceramic casserole dish or similar baking dish.

Spread the sliced dried beef evenly over the bottom of the prepared casserole dish, creating a full layer that will sit under the chicken.

Lay the chicken breasts in a single layer on top of the dried beef. If some pieces are very thick, you can gently pound them to an even thickness so they cook more evenly.

In a medium bowl, whisk together the condensed cream of mushroom soup and the heavy cream until smooth and well combined.

Pour the mushroom cream mixture evenly over the chicken breasts, making sure every piece is well coated. Use the back of a spoon to spread the sauce into the corners and over any exposed chicken.

Cover the casserole dish tightly with foil to keep in the moisture and help the chicken become very tender.

Bake at 300°F (150°C) for 1 hour. Carefully remove the foil, then continue baking uncovered for another 30–40 minutes, or until the chicken is very tender, cooked through (165°F in the thickest part), and the sauce is bubbling and slightly thickened.

Let the casserole rest for about 5–10 minutes before serving. Use a wooden spoon to lift out the chicken and spoon plenty of the creamy dried beef and mushroom sauce over the top. Serve over noodles, rice, or mashed potatoes so the sauce can coat every bite.

If you have picky eaters, you can chop the dried beef more finely so it blends into the sauce instead of being in larger slices; this way, kids mostly notice the creamy gravy and tender chicken. For a slightly lighter version, you can swap the heavy cream for half-and-half, though the sauce will be a bit thinner. If you prefer darker meat, boneless, skinless chicken thighs work beautifully and stay extra juicy; just trim excess fat and keep the baking time similar, checking for doneness. For a little extra flavor without adding more ingredients, season the chicken lightly with black pepper before pouring on the sauce (the dried beef already adds plenty of salt, so taste before adding any extra). Leftovers keep well in the refrigerator for 3–4 days; reheat gently, covered, at a low temperature or in short bursts in the microwave so the sauce doesn’t break. For food safety, always cook the chicken to an internal temperature of 165°F, avoid leaving the casserole out at room temperature for more than 2 hours, and store cooled leftovers in a shallow, covered container in the fridge. Because this dish is rich, I like to balance it with steamed or roasted vegetables and sometimes serve smaller portions of chicken for younger kids, letting them add more sauce to their noodles if they like.