This oven baked 4-ingredient chicken Pemberton is the kind of cozy, dependable supper that earns a permanent place in a family recipe box. It comes together with just a handful of pantry-friendly ingredients, bakes into a rich and creamy casserole, and has that old-fashioned potluck charm that makes people go back for seconds. It feels right at home on a busy weeknight, but it is also just the sort of dish someone would proudly carry to a church supper, block party, or Sunday family table.
Serve this chicken with buttery egg noodles, fluffy mashed potatoes, or simple white rice to catch all of that creamy sauce. For vegetables, I like green beans, buttered peas, or a crisp salad on the side to balance the richness. Warm rolls or sliced bread are especially nice if you want to make the meal stretch for a few more hungry folks around the table.
Oven Baked 4-Ingredient Chicken Pemberton
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1 1/2 cups seasoned breadcrumbs
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or similar casserole dish.
2. In a large bowl, stir together the condensed cream of chicken soup and sour cream until smooth and well combined.
3. Add the chicken pieces to the bowl and fold until every piece is evenly coated in the creamy mixture.
4. Spread the chicken mixture evenly into the prepared baking dish, then sprinkle the seasoned breadcrumbs all over the top in an even layer.
5. Bake uncovered for 40 to 50 minutes, until the chicken is cooked through, the sauce is bubbling around the edges, and the topping is golden brown. Let it rest for 5 to 10 minutes before serving.
Variations & Tips
For extra crunch: Mix the breadcrumbs with 1 to 2 tablespoons melted butter before sprinkling them on top. That little step helps the topping brown beautifully and gives the casserole a more crisp finish.
For picky eaters: Use plain breadcrumbs instead of seasoned if your family prefers a milder flavor. You can also cut the chicken into smaller pieces so every bite is tender and easy to serve over noodles or rice.
To make it heartier: Stir in cooked rice, cooked pasta, or a layer of thawed mixed vegetables before baking if you want to turn this into a fuller one-dish meal. If you add extras, you may need just a few more minutes in the oven.
For make-ahead ease: Assemble the casserole earlier in the day, cover, and refrigerate it until you are ready to bake. Add the breadcrumbs right before it goes into the oven so the topping stays nice and crisp.
Best baking tip: Chicken thighs stay especially juicy in this recipe, but chicken breasts work nicely too if you are careful not to overbake. Check that the chicken is fully cooked in the center, and let the casserole rest before serving so the sauce can settle a bit.