My aunt Dorothy brought this to every summer church social from 1968 until she passed. Only 3 ingredients and the ladies auxiliary still talks about it.

This oven baked 3-ingredient chicken stroganoff casserole is exactly the kind of dish that would show up, without fail, at every Midwestern church social from the late 1960s onward. The story goes that my Aunt Dorothy started bringing it in 1968, and it became such a fixture on the potluck table that people would ask for it by name. It’s humble, practical, and deeply comforting: tender chicken baked in a silky cream of mushroom and sour cream sauce that tastes like a shortcut version of classic stroganoff. With only three pantry-friendly ingredients and a simple, hands-off bake in a white casserole dish, it’s the kind of recipe you can memorize and pull out whenever you need something cozy, reliable, and crowd-pleasing.

Serve this chicken stroganoff casserole spooned generously over buttered egg noodles, mashed potatoes, or steamed white rice so the creamy mushroom sauce has something to soak into. A simple green side—like steamed green beans, a crisp lettuce salad with a tangy vinaigrette, or roasted broccoli—keeps the plate balanced and bright. At a potluck or church social, it pairs nicely with soft dinner rolls or slices of white sandwich bread for sopping up the sauce, plus a jello salad or fruit salad for that classic Midwestern spread.

Servings: 6

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

Preheat your oven to 350°F (175°C). Lightly grease a 2- to 3-quart oval or rectangular baking dish (a white ceramic casserole dish is classic) with a thin film of oil or nonstick spray.

In a medium mixing bowl, whisk together the condensed cream of mushroom soup and sour cream until completely smooth and uniform. The mixture should be thick, pale, and creamy with no streaks of plain sour cream.

Scatter the bite-size pieces of chicken evenly in the prepared casserole dish, spreading them out so they’re in a mostly single layer for even cooking.

Pour the mushroom-sour cream mixture over the chicken. Use a spatula or the back of a spoon to gently nudge the sauce down between the chicken pieces so everything is well coated. Smooth the top into an even layer.

Cover the casserole dish tightly with foil. Place it on the center rack of the preheated oven and bake for 30 minutes to start the cooking process and keep the sauce from drying out.

After 30 minutes, carefully remove the foil, avoiding the steam. Give the sauce a gentle stir around the edges to keep it from sticking, then return the casserole, uncovered, to the oven.

Continue baking, uncovered, for 20 to 30 minutes more, or until the chicken is cooked through and very tender and the sauce is bubbling around the edges with a lightly golden, slightly thickened surface. Total baking time will be about 50 to 60 minutes, depending on your oven and the size of your chicken pieces.

Check for doneness by cutting into a larger piece of chicken in the center of the dish; it should be opaque all the way through with no pink, and the juices should run clear. For best food safety, use an instant-read thermometer to ensure the chicken has reached 165°F (74°C).

Once done, remove the casserole from the oven and let it rest for 5 to 10 minutes. The sauce will thicken slightly as it stands, giving you that silky, spoon-coating texture that clings nicely to the chicken.

Stir gently to redistribute the sauce, then use a wooden spoon to lift generous portions of the creamy chicken stroganoff onto plates or over your chosen base (noodles, potatoes, or rice). Serve warm, straight from the casserole dish.

Because this recipe relies on only three ingredients, small tweaks can make it feel a bit different each time while keeping the spirit of Aunt Dorothy’s church-social classic. If you’d like a more pronounced mushroom flavor without adding extra ingredients to the base recipe, choose a “cream of mushroom with roasted garlic” or “golden mushroom” style condensed soup when available—these are still considered cream-of-mushroom style and don’t change the ingredient count. For a slightly tangier, old-fashioned stroganoff profile, you can use full-fat sour cream and let the casserole rest the full 10 minutes before serving; the sauce will be richer and more velvety. If you prefer dark meat, boneless, skinless chicken thighs can be swapped in directly for the breasts; they stay very tender and are more forgiving if slightly overbaked. For make-ahead convenience, you can assemble the casserole (chicken plus sauce) up to 24 hours in advance, cover tightly, and refrigerate; when baking from cold, add 10 to 15 minutes to the covered baking time and still confirm the chicken reaches 165°F (74°C). Food safety notes: Always start with fresh or properly thawed chicken; if using frozen chicken, thaw it completely in the refrigerator before cutting and baking. Keep raw chicken separate from other ingredients and surfaces, wash your hands and any cutting boards or knives that have touched raw poultry with hot, soapy water, and avoid tasting the sauce until the casserole has fully baked. Leftovers should be cooled promptly (within 2 hours), stored in a covered container in the refrigerator, and eaten within 3 to 4 days; reheat gently in the oven or microwave until the sauce is steaming and the chicken is hot all the way through.