3-Ingredient Creamy Baked Chicken Casserole

This creamy baked chicken casserole turns three everyday ingredients into a comforting dinner. Tender chicken cooks beneath a smooth sauce made from condensed cream of chicken soup and sour cream. The edges brown in the oven while the center stays creamy, making this an easy meal for a busy evening.

Why This Simple Casserole Works

The condensed soup supplies seasoning and body, while sour cream brings a gentle tang and keeps the sauce smooth. Baking the chicken directly in this mixture means the meat stays moist and the sauce picks up its juices. A wide baking dish spreads the pieces in one layer, helping them cook evenly.

Three Ingredients

• 2 pounds boneless, skinless chicken thighs: Cut them into generous, even pieces. Boneless chicken breasts also work, though they may cook a little faster.
• 1 can (10.5 ounces) condensed cream of chicken soup: Use it straight from the can; do not dilute it.
• 1½ cups sour cream: Full-fat sour cream makes the richest sauce.

Cooking spray or a little oil for the dish is useful but not part of the casserole itself. Optional pepper, thyme, or parsley can be added at the table.

How to Make Creamy Baked Chicken Casserole

1. Heat the oven. Set it to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
2. Blend the sauce. Whisk the condensed soup and sour cream together until no streaks remain. Do not add water or milk; the chicken releases moisture as it bakes.
3. Arrange the chicken. Spread the pieces in a single layer. Keeping them similar in size makes it easier to check for doneness.
4. Cover evenly. Spoon the sauce over the chicken and spread it to the corners. Each piece should be coated.
5. Bake. Place the dish on the center rack and bake uncovered for about 45 to 55 minutes. The sauce should bubble and the edges should turn lightly golden. Check the thickest pieces with a food thermometer; chicken must reach 165°F (74°C).
6. Rest and serve. Let the casserole stand for 8 to 10 minutes. The sauce will settle and become easier to spoon over each serving.

What to Serve with It

Serve the chicken and sauce over rice, egg noodles, or mashed potatoes. Steamed green beans, peas, or a crisp green salad balance the creamy sauce. Warm bread is useful for the last spoonfuls in the dish.

Variations & Tips

For a lighter tang, replace up to half the sour cream with plain full-fat Greek yogurt. If using chicken breasts, cut them evenly and begin checking the temperature around the 40-minute mark. A handful of peas adds color, but makes the recipe a four-ingredient casserole. Dried thyme or black pepper can add a little extra flavor if you want to go beyond the basic version.

Use thawed chicken, keep raw chicken separate from ready-to-eat food, and wash tools after handling it. Do not rely on the sauce color to judge doneness; use a thermometer.

Storage and Reheating

Refrigerate leftovers in a covered container within two hours. They keep for three to four days. Reheat individual portions until hot throughout, using gentle heat so the sauce stays creamy. Add a small spoonful of sour cream if the reheated sauce looks too thick.

3-Ingredient Creamy Baked Chicken Casserole Recipe Card