This oven baked 3-ingredient chicken fricassee is the kind of old-fashioned supper that earns a permanent place in a family recipe box. It has that comforting church-cookbook charm: simple pantry ingredients, very little prep, and a rich, creamy gravy that tastes like it took much more work than it really did. When you need a dependable dish for Sunday dinner, a potluck, or just a cozy weeknight meal, this one delivers tender chicken and homestyle flavor every single time.
Serve this chicken fricassee over mashed potatoes, buttered egg noodles, steamed rice, or fluffy biscuits so none of that creamy gravy goes to waste. For vegetables, I like simple green beans, peas, glazed carrots, or a crisp side salad to balance the richness. If you are bringing it to a gathering, it also pairs beautifully with a fruit salad or a basic gelatin salad for that classic potluck table feel.
Oven Baked 3-Ingredient Chicken Fricassee
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken pieces
1 (10 1/2-ounce) can condensed cream of chicken soup
1 cup sour cream
Directions
1. Preheat the oven to 350°F. Lightly grease a deep 9x13-inch baking dish or casserole dish.
2. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth and evenly combined.
3. Arrange the chicken pieces in the prepared baking dish in a single layer. Spoon the sauce over the chicken and spread it gently so the pieces are well coated.
4. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and continue baking 20 to 30 minutes more, until the chicken is very tender and the sauce is bubbling with lightly golden edges.
5. Let the dish rest for 5 to 10 minutes before serving, then spoon the chicken and plenty of gravy over mashed potatoes, noodles, rice, or biscuits.
Variations & Tips
For extra seasoning: If you want a little more flavor without changing the spirit of the recipe, add black pepper, garlic powder, or a pinch of paprika to the sauce. A little chopped parsley on top at serving makes it feel especially nice for company.
For boneless chicken: You can make this with boneless, skinless chicken thighs if that is what your family prefers. Start checking a little earlier, since boneless pieces usually cook faster and can dry out if left in too long.
For picky eaters: This is a wonderful recipe to keep very plain and comforting. Serve the chicken shredded with extra gravy over noodles or rice for little ones or anyone who likes familiar, gentle flavors.
To keep the sauce smooth: Let the sour cream sit at room temperature for 10 to 15 minutes before mixing if you have time. That helps it blend more easily into the soup for a silky gravy.
Make-ahead tip: You can assemble the dish a few hours ahead, cover, and refrigerate it until baking time. If it goes into the oven cold from the refrigerator, add a few extra minutes to the covered baking time.