This oven baked 3-ingredient chicken Delmonico is the kind of dish that shows up at a neighborhood potluck once and then lives on in everyone’s memory. My neighbor first brought it to our block gathering back in 1972, in a green glass casserole dish, and folks still talk about that creamy, cheesy chicken with the golden, bubbling top. It’s cozy, unfussy, and perfect for busy nights or when you just want something comforting in the oven while you set the table and wrangle kids’ homework.
Serve this rich, creamy chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that sauce has something to soak into. A simple green salad with a tangy vinaigrette or steamed green beans helps balance the richness. Warm dinner rolls or buttered toast are great for swiping up the extra sauce from the bottom of the casserole dish.
Oven Baked 3-Ingredient Chicken DelmonicoServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts or thighs, cut into large chunks
2 (10.5-ounce) cans condensed cream of chicken soup
2 cups shredded deli-style Swiss cheese (or mild white cheese), loosely packed
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish, or a similar 2–3 quart casserole dish. If you have a green glass vintage casserole dish, this is its time to shine.
Spread the chicken pieces evenly in the bottom of the prepared baking dish, making a single, fairly even layer so they cook at the same rate.
In a medium bowl, stir the condensed cream of chicken soup just enough to loosen it up. You do not need to add water or milk; the soup should be thick straight from the can.
Pour the undiluted cream of chicken soup over the chicken, using the back of a spoon to gently nudge it into the corners and lightly coat all the pieces. It doesn’t have to be perfect; it will melt down into a creamy sauce as it bakes.
Sprinkle the shredded Swiss cheese evenly over the top, covering the soup layer from edge to edge. Try not to pack the cheese down; a loose, even blanket helps it melt and brown nicely.
Cover the baking dish loosely with foil and bake on the middle rack for 25 minutes. This helps the chicken start cooking through and keeps the sauce from drying out.
Remove the foil and continue baking for another 20–25 minutes, or until the cheese is melted, bubbling, and starting to turn golden brown in spots and the chicken is cooked through. The internal temperature of the thickest pieces of chicken should reach at least 165°F (74°C).
If you’d like a deeper golden top, you can move the dish to the top rack for the last 3–5 minutes of baking, keeping a close eye so the cheese doesn’t burn.
Let the casserole rest on the counter for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop out nice, creamy portions with a big serving spoon, showing off the layers of tender chicken under the bubbly cheese.
Variations & Tips
You can swap the boneless, skinless chicken breasts for boneless, skinless thighs if your family prefers darker meat; they stay very tender and are a bit more forgiving if they cook a few minutes longer. For a slightly different flavor, cream of mushroom or cream of celery soup can be used in place of cream of chicken, but keep it to just one kind so you still have only three ingredients. If Swiss is too strong for picky eaters, use a mild white cheese like Monterey Jack or mozzarella, or do half Swiss and half mild cheese. For a little color, you can lightly sprinkle the top with paprika or black pepper before baking, but that’s optional and not necessary for the classic three-ingredient version. To make ahead, assemble the dish earlier in the day, cover tightly, and refrigerate; add 5–10 minutes to the covered baking time since it will be starting cold. Always handle raw chicken carefully: wash your hands, cutting board, and knife with hot, soapy water after touching the raw meat, and keep it separate from ready-to-eat foods. Check that the chicken reaches 165°F in the center before serving. Leftovers should be cooled, covered, and refrigerated within 2 hours and eaten within 3–4 days; reheat thoroughly until hot and bubbling in the center.
