Found this handwritten on an index card in my mother-in-law’s recipe box dated 1968.

This oven baked 3-ingredient Swiss chicken bake is exactly the kind of recipe you’d expect to find handwritten on an old index card from 1968: no-frills, cozy, and way better than it has any right to be for how little effort it takes. It’s just tender chicken breasts, a can of creamy mushroom soup, and slices of Swiss cheese baked together until the top is golden and bubbly and the sauce is rich and savory. It tastes like the kind of comforting, company-worthy dinner a mother-in-law would have pulled out of the oven after “cooking all day,” even though it quietly comes together in about 5 minutes of hands-on time.

This Swiss chicken bake is rich and saucy, so it’s perfect over buttered egg noodles, mashed potatoes, or simple white rice to soak up all that creamy mushroom sauce. Add a bright green side—like steamed broccoli, a quick green salad with vinaigrette, or roasted green beans—to balance the richness. Warm dinner rolls or a crusty baguette are great for swiping through the pan, and if you want to dress it up a bit for guests, sprinkle a little fresh parsley over the top right before serving.

3-Ingredient Swiss Chicken Bake

Servings: 4

Ingredients

4 boneless, skinless chicken breasts (about 2 pounds total)

8 slices Swiss cheese (enough to fully cover the chicken)
1 (10.5-ounce) can condensed cream of mushroom soup

Directions