There are some church-supper dishes that never needed fancy ingredients to earn a place at the table, and this oven baked 3-ingredient chicken piccadilly is one of them. It’s the kind of practical, comforting casserole Midwestern cooks have long depended on when feeding a crowd with little fuss and a tight grocery budget. The creamy sauce bakes down around the chicken until everything turns rich, golden, and spoon-tender, making a supper that feels just as welcome on a weeknight now as it did at potlucks and family reunions years ago.
This chicken is especially good with fluffy rice, buttered egg noodles, or mashed potatoes to catch every bit of that creamy sauce. For a full meal, I like to set it out with green beans, glazed carrots, or a simple lettuce salad, and if you’re feeding company, a basket of warm rolls on the side makes it taste like a proper Sunday dinner.
Oven Baked 3-Ingredient Chicken Piccadilly
Serves 6
Ingredients
2 pounds boneless, skinless chicken breasts, cut into large pieces
1 can condensed cream of chicken soup (10.5 ounces)
1 cup sour cream
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Arrange the chicken pieces in an even layer in the prepared baking dish.
3. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth and fully combined.
4. Spread the mixture evenly over the chicken, covering the pieces well.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the top is bubbling with light golden brown spots.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle slightly.
Variations & Tips
For extra seasoning: Since this old-fashioned version keeps things very simple, you can add a little black pepper, garlic powder, or onion powder to the sauce if your family likes a bit more flavor. A light sprinkle of paprika on top before baking also gives it a pretty color.
For a richer casserole: If you want it a little more substantial for a Sunday dinner, lay the chicken over cooked rice in the baking dish before adding the sauce. The rice will soak up those savory juices and make the meal stretch a little farther.
For using chicken thighs: Boneless, skinless chicken thighs work nicely here too and stay especially juicy. They may need just a few extra minutes in the oven, so check that they’re fully cooked before serving.
For make-ahead cooking: You can assemble the dish a few hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold, add a few extra minutes so the center heats through properly.