Some recipes just carry a little ceremony with them, and Chicken Alexandra is one of those dishes that makes an ordinary supper feel dressed up. This old-fashioned baked chicken has the sort of creamy, savory comfort Midwestern cooks have trusted for decades: just a few pantry staples, a baking dish, and enough oven time to turn simple ingredients into something company-worthy. It is the kind of recipe a grandmother would tuck into her box for holidays, church dinners, and summer family gatherings when she wanted folks to feel especially well fed.
This rich chicken is lovely with buttered noodles, fluffy rice, or mashed potatoes to catch every bit of that mushroom cream sauce. For a Fourth of July table, I like to set it beside green beans, a crisp lettuce salad, or roasted carrots, with a simple berry dessert after. A cold glass of iced tea or a dry white wine pairs nicely and helps balance the creamy sauce.
Oven Baked 4-Ingredient Chicken Alexandra
Servings: 6
Ingredients
6 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 sleeve buttery round crackers, crushed
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch rectangular glass baking dish and arrange the chicken pieces in a single layer.
2. In a medium bowl, stir together the condensed cream of mushroom soup and sour cream until smooth. Spoon the mixture evenly over the chicken.
3. Sprinkle the crushed buttery crackers evenly over the top, covering the sauce in a loose, even layer.
4. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the top is golden and bubbling. Let it rest for 5 minutes before serving.
Variations & Tips
Use Chicken Thighs: If you prefer darker meat, boneless skinless chicken thighs stay especially tender in this recipe and bring a deeper flavor. They are often what I reach for when I know the dish may sit on a buffet for a bit.
Cracker Topping Tip: For the prettiest golden top, do not crush the crackers too fine. A mix of small crumbs and slightly larger pieces gives better texture and a more homey baked finish.
Make It Ahead: You can assemble the chicken with the sauce a few hours ahead and refrigerate it covered. Wait to add the crushed crackers until just before baking so the topping stays crisp instead of soaking into the sauce.
Serving for Company: If you are taking this to the table for guests, let it rest a few minutes after baking so the sauce settles and serves more neatly. A little chopped parsley on top is not traditional, but it does brighten the dish nicely if you want a touch of color.