My mother made this every time the ladies auxiliary came over. Only 3 ingredients but everyone thought she cooked all day.

This oven baked 3-ingredient chicken casino is the kind of dish that made the ladies auxiliary think my mother had been fussing in the kitchen all day, when really she’d barely messed up a bowl and a baking dish. It’s pure Midwestern church-basement magic: tender baked chicken breasts, blanketed with a creamy, savory sauce and finished with gooey cheese and crispy bacon on top. The recipe came from a mimeographed fundraiser booklet sometime in the late ’60s and never left our family table. It’s honest, simple food that looks and tastes special enough for company but is easy enough to throw together on a weeknight.

Serve this rich, bubbly chicken with something that can soak up the creamy sauce—fluffy mashed potatoes, buttered egg noodles, or plain white rice all fit the bill. A simple green vegetable, like steamed broccoli, peas, or a tossed salad with a tangy vinaigrette, helps balance the richness. Warm dinner rolls or slices of soft white bread are very old-fashioned but perfect for sopping up every last bit from the baking dish. For a full church-supper style spread, add a Jell-O salad and a pan of brownies for dessert.

Servings: 4

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

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

Pat the chicken breasts dry with paper towels and trim any excess fat. Lay the chicken in a single layer in the prepared baking dish, leaving a little space between each piece so the sauce can flow around them.

Open the can of condensed cream of chicken soup and spoon it evenly over the tops of the chicken breasts. Use the back of the spoon to spread it so each piece is well coated. There is no need to add water or milk; the soup should be used straight from the can.

Using kitchen shears or a sharp knife, cut the bacon slices into short strips or pieces about 1 to 2 inches long. Scatter the bacon pieces evenly over the sauced chicken, making sure each breast gets a good layer. As it bakes, the bacon will crisp and its drippings will mingle with the soup to make a savory, bubbly topping.

Cover the dish loosely with foil, tenting it so it doesn’t press down on the bacon. Bake covered for 20 minutes to help the chicken start cooking through and the sauce begin to thin and bubble.

After 20 minutes, carefully remove the foil and return the dish to the oven. Continue baking uncovered for another 20 to 30 minutes, or until the chicken is cooked through, the sauce is bubbling around the edges, and the bacon on top is browned and crisp. Total baking time will be about 40 to 50 minutes, depending on the thickness of your chicken.

Check for doneness by cutting into the thickest part of a breast to be sure the juices run clear and there is no pink in the center, or use an instant-read thermometer; the internal temperature should reach 165°F (74°C).

Once done, let the chicken rest in the hot baking dish for about 5 minutes so the sauce settles and thickens slightly. Then use a serving fork or spatula to lift out each piece, making sure to scoop up plenty of the creamy sauce and crispy bacon from the top and bottom of the dish.

Serve the chicken hot, spooning extra sauce from the baking dish over each portion at the table. The top should be golden and bubbly, with the bacon crisp and the sauce clinging to the chicken in gooey, comforting layers.

For a slightly different flavor while keeping the spirit of the original, you can swap the cream of chicken soup for cream of mushroom or cream of celery, though that technically changes the ingredient list. If your chicken breasts are very large, you can slice them in half horizontally to create thinner cutlets; they’ll cook more evenly and a bit faster. To mimic a cheesy finish without adding a separate ingredient, use a cream of chicken soup that already includes cheese, if your grocery carries it. If you prefer darker meat, boneless, skinless chicken thighs can be used in place of breasts; allow a few extra minutes of baking time and still cook to 165°F (74°C). For make-ahead convenience, you can assemble the dish earlier in the day, cover, and refrigerate; add 5 to 10 minutes to the baking time and ensure it heats through fully. Food safety tips: Always keep raw chicken refrigerated until you’re ready to bake, and wash your hands, cutting board, and knives thoroughly with hot, soapy water after handling raw poultry and bacon. Do not rinse raw chicken, as this can spread bacteria around your sink. Use a food thermometer to confirm the chicken reaches 165°F (74°C) in the thickest part. Refrigerate leftovers within 2 hours, store them in a covered container, and reheat until steaming hot before serving.