This oven baked 4-ingredient chicken stroganoff bake is one of those cozy, no-fuss dinners that feels a little bit special without asking much of you. My neighbor first brought a pan of this to our card club back in 1982, and it disappeared before the last hand was dealt. I’ve been making it every May since, usually on a busy weeknight when I want something comforting, creamy, and dependable.
Everything bakes together in one glass 9×13 dish until the chicken is tender and the edges are golden and bubbly, just begging for a big spoon to dive in.
Ingredients
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 (10.5-ounce) cans condensed cream of mushroom soup
1 cup sour cream
1 (1-ounce) packet dry onion soup mix
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish so the sauce doesn’t stick around the edges.
Spread the bite-size pieces of chicken evenly in the bottom of the prepared 9×13-inch glass baking dish, making sure they’re in a single layer as much as possible for even cooking.
In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until the mixture is smooth and well combined.
Pour the creamy mushroom mixture over the chicken in the baking dish, using a spatula or the back of a spoon to spread it evenly so all the chicken is coated.
Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake covered for 30 minutes to help the chicken cook gently and stay tender.
After 30 minutes, carefully remove the foil (watch out for the steam), give the sauce a gentle stir around the edges, and continue baking uncovered for another 20–25 minutes, or until the chicken is cooked through (165°F in the thickest pieces) and the sauce is bubbling with lightly golden edges.
Once baked, let the dish rest on the counter for about 5–10 minutes so the sauce can thicken slightly. Then scoop generous spoonfuls of the creamy chicken and sauce over noodles, rice, or potatoes and serve warm.
Variations & Tips
For a slightly lighter version, you can use light sour cream and reduced-fat cream of mushroom soup, though the sauce will be a bit thinner. If your family likes extra tang, stir in an additional couple of tablespoons of sour cream right after baking, before serving.