My aunt brought this to every summer graduation party in the 80s. Three ingredients and it disappeared before the cake was cut.

This oven baked 3-ingredient chicken continental supreme is straight out of the late 70s and early 80s church potluck era, the kind of creamy casserole my aunt brought to every summer graduation party. She’d set this bubbling dish of golden chicken in its pale, velvety sauce on the folding table, and it was always gone before anyone even thought about cutting the cake. It’s comforting, budget-friendly, and so simple that you can pull it together on a busy weeknight or when you’re feeding a crowd and want something everyone will actually eat.

Serve these tender, saucy chicken breasts over a simple starch that can soak up the creamy sauce—plain white rice, buttered egg noodles, or mashed potatoes all work beautifully. Add a crisp green side like steamed green beans, roasted broccoli, or a basic tossed salad with a tangy vinaigrette to balance the richness. A basket of warm dinner rolls or buttered French bread lets everyone swipe up the extra sauce from the baking dish. For parties, keep the chicken in its casserole dish on a warm trivet and let guests help themselves, adding a simple fruit salad or sliced watermelon on the side to keep that easy, backyard celebration feel.

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 so the chicken doesn’t stick and the edges can get nicely browned.

Pat the chicken breasts dry with paper towels and trim any extra fat. If the breasts are very thick, slice them horizontally so they’re an even thickness for more even cooking and tender meat.

In a medium bowl, whisk together the condensed cream of chicken soup and the sour cream until the mixture is smooth and pale. Taste and, if you like, add a pinch of salt and pepper, but the classic 80s version leans on the soup’s seasoning alone.

Spread a thin spoonful of the creamy mixture over the bottom of the casserole dish to lightly coat it. This helps keep the bottom of the chicken extra moist.

Arrange the chicken breasts in a single layer in the prepared dish, nestling them close together but not stacking. This helps them cook evenly and stay juicy.

Pour the remaining soup-and-sour-cream mixture evenly over the chicken, using a wooden spoon or spatula to spread it so every piece is well coated. The sauce should mostly cover the chicken, with just the tops peeking through.

Place the casserole dish on the middle rack of the preheated oven and bake, uncovered, for 35–45 minutes. The sauce will bubble around the edges and turn lightly golden brown, and the tops of the chicken will develop some crispy browned spots.

Begin checking for doneness at 35 minutes. The chicken is done when the thickest part reaches 165°F (74°C) on an instant-read thermometer, and the juices run clear when you lift a piece with a wooden spoon.

Once done, remove the dish from the oven and let the chicken rest in the hot sauce for about 5–10 minutes. This short rest helps the juices settle so the meat stays tender when you lift out a piece.

To serve, use a wooden spoon to lift each chicken breast, letting the creamy sauce drip over the top. Spoon extra sauce from the casserole over rice, noodles, or potatoes on each plate, making sure everyone gets some of those browned, flavorful edges from the dish.

If you have picky eaters, keep the base recipe as-is and serve toppings on the side, like shredded cheddar, sliced green onions, or crumbled bacon, so each person can customize their plate. For a slightly tangier version, swap half of the sour cream for plain Greek yogurt, making sure to use full-fat so it doesn’t curdle as easily. If you want a bit more color and flavor while staying true to the simple spirit, sprinkle a light dusting of paprika or dried parsley over the top before baking. To stretch the meal for a crowd, slice the chicken into thick strips before baking and stir the cooked chicken and sauce through buttered egg noodles right in the casserole dish, then return to the oven for 5–10 minutes to heat through. For a milder, kid-friendly flavor, stick with cream of chicken soup; for a richer taste, you can use one can cream of chicken and one can cream of mushroom. Food safety tips: Always wash your hands, cutting board, and knife thoroughly after handling raw chicken. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part before serving; pink or undercooked chicken is unsafe to eat. Do not leave the finished casserole out at room temperature for more than 2 hours—cool leftovers promptly and refrigerate them in shallow containers. Reheat leftovers to at least 165°F (74°C), and discard any chicken that has been left out too long or smells off.