There are some dishes that never needed fixing, and Chicken Carlton is one of them. This old-fashioned baked chicken supper has the kind of thrift, simplicity, and deep comfort that carried many a Midwestern family through busy weeks and birthday tables alike. With just four main ingredients, it turns into tender chicken tucked under a rich savory gravy, the sort of meal that smells like somebody who loves you has been in the kitchen all afternoon.
Serve this chicken with mashed potatoes, buttered egg noodles, or plain white rice so not a drop of that gravy goes to waste. A side of green beans, sweet corn, or a simple lettuce salad balances the richness nicely, and warm rolls or a slice of bread are mighty welcome for swiping the plate clean.
Oven Baked 4-Ingredient Chicken Carlton
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken pieces
1 can (10 1/2 ounces) condensed cream of chicken soup
1 envelope dry onion soup mix
1 cup sour cream
Salt and black pepper, to taste
Directions
1. Heat the oven to 350°F. Lightly grease a deep 9x13-inch baking dish or similar casserole dish.
2. Pat the chicken pieces dry and season lightly with salt and black pepper. Arrange them skin-side up in the prepared baking dish.
3. In a medium bowl, stir together the condensed cream of chicken soup, dry onion soup mix, and sour cream until smooth and well blended.
4. Spoon the sauce evenly over the chicken, covering the pieces well so they stay moist as they bake.
5. Bake uncovered for 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and the top is bubbling and browned in spots. If needed, spoon a little sauce over the chicken halfway through baking.
6. Let the dish rest for 10 minutes before serving so the gravy settles a bit. Serve hot with mashed potatoes, noodles, or rice.
Variations & Tips
For extra color: If you like a little more browning on top, place the dish under the broiler for 2 to 3 minutes at the end, watching carefully so the sauce does not scorch.
Best chicken pieces: Thighs and drumsticks stay especially juicy in this recipe, though split breasts work too. Just try to keep the pieces similar in size so they finish at about the same time.
Make it mushroom style: Swap the cream of chicken soup for condensed cream of mushroom soup if your family likes that deeper, earthy flavor. It gives the gravy a slightly different Sunday-dinner feel.
Make-ahead tip: You can assemble the chicken and sauce a few hours ahead, cover, and refrigerate. When ready to bake, let the dish stand at room temperature for about 20 minutes before putting it in the oven.