Found this tucked inside my late grandmother's 1965 church cookbook. The page was so stained I knew it had to be good.

This oven baked 4-ingredient chicken monterrey bake is the kind of cozy, no-fuss casserole you can imagine tucked into a 1965 church cookbook, splattered and stained from years of potlucks and Sunday dinners. It’s simple, hearty, and uses just a handful of pantry-friendly ingredients to make tender baked chicken smothered in tangy barbecue sauce, melty cheese, and juicy tomatoes. This is the dish you pull out on a busy weeknight or when you want to feed your family something comforting without a lot of prep or cleanup.

Serve this cheesy chicken bake straight from the oven with a big spoon so everyone can scoop out their own gooey portion. It’s wonderful over buttered egg noodles, rice, or mashed potatoes to soak up the extra sauce. Add a simple green salad or steamed green beans for something fresh and crisp on the side, and maybe some warm dinner rolls or garlic bread to swipe through the cheesy, tomatoey juices left in the dish.

Servings: 4

4 small boneless, skinless chicken breasts (about 1 1/2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish (about 9x9 inches or similar) with cooking spray or a little oil. If you have a green ceramic baking dish, this is its moment.

Pat the chicken breasts dry with paper towels. If they are very thick, you can slice them in half horizontally so they bake more evenly. Season both sides lightly with salt and black pepper if desired.

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

Pour the barbecue sauce evenly over the chicken, using the back of a spoon to spread it so each piece is well coated. It’s fine if some sauce collects in the bottom of the dish; that will mix with the juices as it bakes.

Sprinkle the shredded Monterey Jack cheese evenly over the sauced chicken, covering the tops well. Don’t worry if some cheese falls into the sauce around the sides—that’s what makes the bubbly, cheesy edges everyone fights over.

Scatter the diced tomatoes over the top of the cheese in an even layer. Some pieces will sink a little into the cheese and sauce, which is perfect for that juicy, old-fashioned casserole texture.

Cover the dish loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake for 20 minutes.

After 20 minutes, carefully remove the foil and return the dish to the oven. Continue baking, uncovered, for another 15 to 20 minutes, or until the chicken is cooked through (the thickest part should reach 165°F/74°C) and the sauce is bubbling around the edges.

For extra browning and those classic browned cheese spots, move the dish to the top rack and broil on high for 1 to 2 minutes, watching closely so the cheese doesn’t burn. You want the cheese melted, lightly golden in places, and the tomatoes soft and juicy.

Let the casserole rest on the counter for about 5 to 10 minutes before serving. This helps the cheese set just enough so you get those lovely strings when you scoop. Use a large metal spoon to lift out the chicken and plenty of the cheesy, tomatoey sauce, and serve hot.

For picky eaters, you can leave the tomatoes off one corner of the dish and add them only to the portion for the more adventurous eaters. If your kids prefer milder flavors, choose a sweet, mild barbecue sauce and a Monterey Jack that isn’t peppered or spicy. For a smokier flavor that still feels very vintage, use a hickory or mesquite-style barbecue sauce and add a tiny pinch of smoked paprika to the chicken before saucing (this keeps you close to the original 4-ingredient spirit while adding a little depth). If you don’t have Monterey Jack, you can swap in mild cheddar or a Colby Jack blend; just know it will be a bit sharper and more orange in color. To stretch the meal, slice the cooked chicken and pile it onto toasted buns or garlic bread for easy sandwiches, spooning the cheesy tomato topping over the top. For a slightly lighter version, use thin-sliced chicken cutlets and a reduced-sugar barbecue sauce, and serve with a big side salad. Food safety tips: Always start with fully thawed chicken if it was frozen, and keep it refrigerated until you’re ready to assemble the casserole. Use a separate cutting board and knife for raw chicken, and wash your hands, utensils, and any surfaces that touch the raw meat with hot, soapy water. Bake until the thickest part of the chicken reaches at least 165°F (74°C) when checked with a meat thermometer inserted into the center of the largest piece, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers until steaming hot all the way through before serving again.