This oven baked 3-ingredient chicken Mornay is the kind of old-fashioned dinner that feels a little special without asking much from the cook. It’s rich, creamy, and beautifully simple, with tender chicken tucked under a blanket of cheesy sauce that browns in the oven. Recipes like this were popular in mid-century home kitchens for good reason: they turned a few convenient ingredients into something company-worthy, and that same charm still makes it a lovely family supper today.
Serve this chicken Mornay with buttered noodles, fluffy rice, or mashed potatoes to catch every bit of the sauce. A simple green vegetable like steamed broccoli, green beans, or peas balances the richness nicely, and a crisp tossed salad on the side keeps the meal feeling fresh. For a more old-fashioned supper table, warm dinner rolls are always welcome.
Oven Baked 3-Ingredient Chicken Mornay
Servings: 4
Ingredients
4 boneless, skinless chicken breast halves
1 (10 3/4-ounce) can condensed cream of chicken soup
1 1/2 cups shredded sharp cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease an oval or 9x13-inch baking dish.
2. Arrange the chicken breasts in the prepared baking dish in a single layer.
3. Spoon the condensed soup evenly over the chicken, spreading it gently to coat the tops.
4. Sprinkle the shredded cheddar cheese all over the top, covering the soup layer as evenly as you can.
5. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and the top is golden, bubbly, and lightly browned. Let it rest for 5 minutes before serving.
Variations & Tips
For extra seasoning: If you’d like a little more flavor while keeping the spirit of the original, add a light sprinkle of black pepper, garlic powder, or paprika before baking. A tiny bit goes a long way in a creamy dish like this.
For faster, more even cooking: If the chicken breasts are very thick, gently pound them to an even thickness before placing them in the dish. This helps everything bake at the same rate and keeps the meat tender.
For picky eaters: Mild cheddar, Colby Jack, or mozzarella can be used in place of sharp cheddar for a softer cheese flavor. This is a nice way to make the dish more kid-friendly without changing the method.
For a fuller meal: You can nestle cooked rice or cooked egg noodles under the chicken before adding the soup and cheese if you want an all-in-one casserole feel. If you do this, make sure the starch is already cooked so the texture stays pleasant.