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.
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Oven Baked 4-Ingredient Chicken Rosewood
Ingredients:
| Ingredient | Quantity |
| Boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces | 2 pounds |
| Condensed cream of mushroom soup, undiluted | 2 cans |
| Shredded cheddar cheese | 2 cups |
| Dry onion soup mix | 1 envelope |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or medium casserole pan.
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Layer the chicken: Spread the bite-sized chicken pieces out in an even layer in the bottom of the prepared baking dish.
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Mix the sauce: In a mixing bowl, stir together the undiluted cream of mushroom soup and the dry onion soup mix until thoroughly blended.
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Cover the chicken: Spoon the soup mixture over the chicken, spreading it gently so every piece is completely covered.
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Top with cheese: Sprinkle the shredded cheddar cheese evenly across the top of the soup layer.
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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.
