My aunt brought this to every summer gathering from 1968 until she passed. Three ingredients and it disappeared before the potato salad every single time.

This oven baked 3-ingredient chicken supreme is the kind of dish that lives in family stories. My aunt carried this bubbling casserole into every summer gathering from 1968 until the year we lost her. The pan always came out of the oven golden and glossy, with a creamy sauce pooling at the bottom and the edges just a little caramelized. By the time everyone had filled their plates, the chicken was gone before anyone even thought about the potato salad. It’s simple, comforting, and so easy that you can throw it together on a busy weeknight or for a potluck and know it will still feel special.

Serve this chicken straight from the hot casserole dish with a big serving spoon so everyone can scoop up plenty of that creamy, golden sauce. It’s wonderful over fluffy white rice, buttered egg noodles, or mashed potatoes to catch all the drippings. Add something fresh and simple on the side, like a green salad, sliced tomatoes and cucumbers, or steamed green beans. At a summer gathering, it fits right in next to corn on the cob, baked beans, and yes, even the potato salad it always seems to beat to the punch.

Servings: 6

3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or mixed)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch or similar white oval casserole dish so the chicken doesn’t stick.

Pat the chicken pieces dry with paper towels and trim any excess skin or fat. Arrange the chicken in a single layer in the casserole dish, skin side up, with a little space between pieces so they can brown.

In a medium bowl, whisk together the cream of chicken soup and the French or Catalina dressing until smooth and fully combined. The mixture will be thick and creamy with a rosy color.

Pour the sauce evenly over the chicken, making sure every piece is coated. Use the back of a spoon to spread it if needed, but leave the tops of the chicken pieces just peeking through so they can brown and get a little caramelized.

Cover the dish loosely with foil and bake for 30 minutes. This helps the chicken start cooking through and keeps it juicy.

After 30 minutes, carefully remove the foil and spoon some of the sauce from the bottom of the dish over the chicken pieces. Return the uncovered dish to the oven and continue baking for another 30–40 minutes, or until the chicken is cooked through, the sauce is bubbling, and the tops are golden with caramelized edges.

Check for doneness by inserting an instant-read thermometer into the thickest part of a piece of chicken without touching bone; it should read at least 165°F (74°C). If the skin needs more color, you can turn the oven to broil for 2–3 minutes, watching closely so it doesn’t burn.

Let the chicken rest in the casserole dish for about 5–10 minutes so the juices settle and the sauce thickens slightly. Use a large serving spoon to lift out the tender chicken pieces, making sure to scoop up plenty of the creamy, golden sauce from the bottom of the dish with each serving.

For picky eaters, you can use all thighs or all drumsticks if that’s what your family prefers, or even use bone-in, skin-on chicken breasts, just keeping an eye on the cook time so they don’t dry out. If you want a slightly milder flavor, choose a creamy French dressing; for a tangier, brighter note, use Catalina. You can also swap in cream of mushroom or cream of celery soup for a different twist while still keeping the three-ingredient spirit. If you need to reduce the richness a bit, use a reduced-fat cream soup, but avoid fat-free versions, which can separate under heat. For a little extra color and sweetness, scatter a few thin onion slices or carrot rounds under the chicken, understanding that this technically adds more ingredients beyond the original three. To make cleanup easier, line your casserole dish with a light coating of cooking spray and avoid using glass under a broiler setting. Food safety tips: Always thaw chicken completely in the refrigerator, never on the counter. Keep raw chicken and its juices away from other foods, and wash your hands and any cutting boards or utensils that touched raw chicken with hot, soapy water. Use an instant-read thermometer to confirm that the thickest part of the chicken reaches at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours in a shallow container and reheat until hot and steaming before eating.