My neighbor made this for our card club in 1982 and I’ve been making it every May since. Only 4 ingredients.

This Oven Baked 4-Ingredient Chicken Stroganoff Bake combines tender bite-size chicken breasts with a rich sauce made from cream of mushroom soup, sour cream, and onion soup mix. Covered first to lock in moisture and then baked uncovered until bubbling, this creamy, savory casserole provides a delicious chicken stroganoff topping over egg noodles, rice, or mashed potatoes.

Oven Baked 4-Ingredient Chicken Stroganoff Bake

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch glass baking dish.

2. Arrange chicken: Place the bite-size chicken pieces in an even, single layer in the bottom of the prepared baking dish.

3. Mix creamy sauce: In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until smooth and well blended.

4. Coat chicken: Pour the soup mixture over the chicken, using a spatula to spread it evenly so all pieces are well coated.

5. Bake covered: Cover the dish tightly with foil and bake on the center rack for 30 minutes to cook the chicken gently.

6. Uncover and finish: Remove the foil, give the sauce a gentle stir around the edges, and bake uncovered for an additional 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbling and golden at the edges.

7. Rest and serve: Allow the bake to rest for 5 to 10 minutes for the sauce to thicken slightly, then spoon warm over cooked noodles, rice, or potatoes.