My neighbor Dorothy brought this to our potluck in 1978 and I begged her for the recipe for two years before she finally shared it.

This oven baked 5-ingredient chicken marengo is the kind of cozy, no-fuss casserole that shows up at every church basement potluck in our town. My neighbor Dorothy brought this to our potluck in 1978 and I begged her for the recipe for two years before she finally shared it. It’s all about tender, oven-braised chicken thighs nestled in mushrooms and tomatoes, bubbling in a rich brown sauce that tastes like you fussed all afternoon. Everything happens in one deep baking dish, and it’s simple enough for a weeknight but special enough for company.

This dish is wonderful spooned over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up all that brown, tomato-mushroom gravy. A simple green salad or steamed green beans on the side helps balance the richness. If you’re serving a crowd, add a basket of warm crusty bread or dinner rolls for dipping into the sauce. For a cozy family night, I like to bring the whole casserole dish right to the table and let everyone scoop out a glazed thigh and plenty of sauce.

Servings: 6

3 pounds bone-in, skin-on chicken thighs (about 6–8 pieces), patted dry

Heat the oven to 350°F (175°C). Lightly grease a deep ceramic casserole dish (about 9x13 inches or similar) and set aside.

Pat the chicken thighs very dry with paper towels. Sprinkle both sides with the salt and pepper. This helps the skin brown and seasons the sauce as it cooks.

Optional but recommended for richer flavor and color: Heat the olive oil in a large skillet over medium-high heat. Working in batches, place the chicken thighs skin-side down and sear until the skin is deep golden brown, about 4–5 minutes. Turn and sear the other side for 2–3 minutes. Transfer the browned chicken, skin-side up, into the prepared casserole dish in a single layer. (If you prefer to skip this step, simply place the seasoned raw chicken thighs skin-side up directly into the casserole dish.)

Scatter the sliced mushrooms evenly around and over the chicken in the casserole dish, tucking some down between the pieces so they’re nestled in the bottom where they can soak up the juices.

In a medium bowl, stir together the diced tomatoes with their juices and the condensed cream of mushroom soup until fairly smooth and combined. It will look thick and a bit lumpy—that’s fine. Pour this mixture evenly over the chicken and mushrooms, making sure every piece of chicken has some sauce on and around it, but leave the very top of the skin peeking out so it can glaze and brown.

Cover the casserole dish tightly with foil. Place it on the center rack of the oven and bake for 45 minutes. This covered time lets the chicken gently braise and the flavors meld into a rich brown sauce.

After 45 minutes, carefully remove the foil (watch for steam). Spoon some of the sauce over the tops of the thighs, then return the dish to the oven, uncovered, and bake for another 25–35 minutes, or until the chicken is very tender, the mushrooms are soft, and the sauce is thickened and bubbly. The chicken should reach an internal temperature of at least 165°F (74°C) in the thickest part near the bone.

If you’d like the top to deepen in color, you can turn the oven to broil for 2–3 minutes at the very end, watching closely so the skin doesn’t burn—just let it get glossy and caramelized.

Let the casserole rest for about 5–10 minutes before serving so the sauce can settle and cool slightly. Use a large serving fork or spoon to lift out each glazed thigh along with plenty of mushrooms and sauce. Serve hot with your favorite starch to catch all the juices.

For picky eaters: If mushrooms are a hard no for someone at your table, you can cut the mushrooms in very small pieces so they mostly melt into the sauce, or use just one package instead of two. You can also swap the diced tomatoes for crushed tomatoes if your kids don’t like chunks. For extra flavor: Stir 1 teaspoon dried Italian seasoning or a clove of minced garlic into the tomato and soup mixture before pouring it over the chicken. A splash (2–3 tablespoons) of dry white wine, if you have it, can also be added to the sauce for a slightly more traditional Marengo-style flavor without complicating the recipe. Protein swaps: Bone-in, skin-on drumsticks work well in place of thighs; just use the same total weight and check for doneness. Boneless, skinless thighs will cook a bit faster and won’t brown quite the same, but they stay very tender—start checking them about 10–15 minutes earlier. Food safety tips: Always wash your hands, cutting board, and any utensils that touch raw chicken with hot, soapy water before using them with other foods. Make sure the chicken reaches at least 165°F (74°C) in the thickest part near the bone; use an instant-read thermometer if you have one. Don’t leave the finished casserole at room temperature for more than 2 hours (or 1 hour if it’s very warm in your kitchen). Refrigerate leftovers promptly in shallow containers and use within 3–4 days, reheating until steaming hot all the way through before serving. Freezing: This casserole freezes well; cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating, adding a splash of water or broth if the sauce seems too thick.