Neighbor brought this over when my husband had surgery in 1989 and I finally got the recipe last week after asking for 35 years.

This Oven Baked Chicken Rosewood delivers deep, savory comfort with virtually no prep. Tender bite-sized chicken is baked under a blanket of rich cream of mushroom sauce, aromatic onion soup mix, and melted cheddar cheese—creating a bubbling, golden casserole that pairs beautifully over rice, noodles, or mashed potatoes.

Oven Baked 4-Ingredient Chicken Rosewood

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or medium casserole pan.

2. Layer the chicken: Spread the bite-sized chicken pieces out in an even layer in the bottom of the prepared baking dish.

3. Mix the sauce: In a mixing bowl, stir together the undiluted cream of mushroom soup and the dry onion soup mix until thoroughly blended.

4. Cover the chicken: Spoon the soup mixture over the chicken, spreading it gently so every piece is completely covered.

5. Top with cheese: Sprinkle the shredded cheddar cheese evenly across the top of the soup layer.

6. Bake and rest: Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the cheese is melted, bubbly, and lightly golden. Let the dish rest for 5 minutes before serving warm.