My mother clipped this from a magazine in 1965 and never stopped making it. Still the first thing requested at family reunions.
This Oven Baked 3-Ingredient Chicken Imperial covers tender chicken breasts in a layer of savory condensed cream of chicken soup and buttery, crisp breadcrumbs. Uncovered and baked until the topping turns deeply golden, this easy dinner dish delivers juicy chicken under a crunchy, comforting crust.
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Oven Baked 3-Ingredient Chicken Imperial
Ingredients:
| Ingredient | Quantity |
| Boneless, skinless chicken breasts or tenders | 2 1/2 to 3 pounds |
| Condensed cream of chicken soup (undiluted) | 1 can |
| Fine dry bread crumbs mixed with melted butter | 2 cups crumbs / 1/2 cup butter |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 350°F and lightly grease a 9×13-inch ceramic casserole dish.
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Arrange chicken: Place the chicken in a single layer in the prepared baking dish, cutting thick pieces into smaller portions if needed for even cooking.
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Add soup layer: Spoon the undiluted cream of chicken soup evenly over the top of the chicken, spreading gently to cover.
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Top with crumbs: Sprinkle the buttery breadcrumb mixture evenly over the soup layer from edge to edge.
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Bake and rest: Bake uncovered for 45 to 55 minutes, until the chicken is cooked through and the breadcrumb topping is crisp and deeply golden. Let rest for 5 minutes before serving.
