Oven Baked 4-Ingredient Chicken Newburg

Oven‑baked chicken Newburg is one of those retro casserole‑style dishes that manages to feel both practical and a little elegant—no wonder it graced so many special‑occasion tables in the 1960s. Built around tender chicken baked in a creamy sherry‑style sauce with a touch of paprika warmth, it delivers old‑school comfort with minimal effort. It’s the kind of recipe that feels nostalgic yet still company‑worthy, perfect for a busy cook’s rotation.

Serve this creamy chicken over buttered toast points, rice, egg noodles, or mashed potatoes so every drop of sauce gets enjoyed. For balance, add a crisp salad, steamed beans, peas, or asparagus. And if you want to lean into the vintage supper‑club spirit, a dish of cranberry sauce or a light fruit salad makes a fitting companion.

Oven Baked 4-Ingredient Chicken Newburg

Ingredients

Directions

1. Preheat oven to 350°F. Lightly grease a 9×13‑inch glass baking dish.
2. Spread chicken pieces evenly in the dish.
3. In a medium bowl, stir together condensed soup, sherry, and paprika until smooth.
4. Pour sauce over chicken, turning pieces gently to coat.
5. Bake uncovered 35–45 minutes, stirring once halfway, until chicken is cooked through and sauce is bubbling.
6. Rest 5 minutes before serving over toast, rice, noodles, or potatoes.