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4-Ingredient Oven 1970s Independence Potluck Chicken

A simple and satisfying dish featuring tender chicken thighs and a creamy sauce, perfect for gatherings or busy weeknights.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds raw boneless skinless chicken thighs
  • 1 envelope dry onion soup mix (about 1 ounce)
  • 1 can condensed cream of chicken soup (10.5 ounces)
  • 1 cup sour cream

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Lightly grease a clear glass 9x13 baking dish for easier cleanup if desired.
  2. Arrange the raw boneless skinless chicken thighs in an even layer in the baking dish.
  3. In a medium bowl, stir together the dry onion soup mix, condensed cream of chicken soup, and sour cream until smooth and well combined.
  4. Spoon the mixture evenly over the chicken thighs, spreading it out so the chicken is well coated.
Cooking
  1. Bake uncovered for 40 to 50 minutes, or until the chicken is fully cooked and reaches 165 degrees F in the thickest part. The sauce should be bubbling, and the top lightly golden.
  2. Let the chicken rest for 5 minutes before serving, then spoon the sauce over each portion.

Notes

This dish pairs well with fluffy rice or creamy mashed potatoes to soak up the sauce, and it can be stored in the refrigerator for up to three days. Leftovers can be microwaved or reheated in the oven.