My neighbor Gloria made this for every new mother on our street for thirty years.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch rectangular glass or Pyrex baking dish with the oil or butter so the chicken doesn’t stick and cleanup is easier.

Prep the chicken by trimming any excess fat and cutting the breasts or thighs into large bite-size pieces, about 1 1/2-inch chunks. Pat them dry with paper towels so they brown slightly and don’t water down the sauce.
Spread the chicken pieces in an even layer in the greased baking dish. Sprinkle with the salt and black pepper, tossing lightly with clean hands or a spoon so the seasoning is fairly even across the pieces.
In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and paprika until the mixture is smooth and a pale golden color. This is your entire sauce—no extra liquid needed because the chicken will release juices as it bakes.

Pour the sauce evenly over the chicken in the baking dish, using a spatula to nudge it into the corners and make sure all the chicken pieces are coated. If you like, dust a little extra paprika over the top for a deeper golden color when baked.
Cover the dish tightly with foil. Bake on the middle rack for 25 minutes, allowing the chicken to gently poach in the creamy sauce so it stays tender and the flavors meld.
After 25 minutes, carefully remove the foil (watch for steam). Give the sauce a gentle stir around the edges to keep it silky, then return the uncovered dish to the oven. Bake for another 15 to 20 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly thickened. The top should have a rich golden hue with hints of paprika.

Check for doneness by cutting into a thicker piece of chicken; it should be white and opaque all the way through, with juices running clear, and an instant-read thermometer inserted into the largest piece should read at least 165°F (74°C).
Let the dish rest for 5 to 10 minutes on the counter before serving. The sauce will thicken slightly as it cools, turning silky and perfect for spooning over your side of choice. If using, sprinkle with chopped parsley just before bringing the dish to the table.
To serve, use a large spoon to scoop generous portions of chicken and sauce onto plates or over rice, noodles, or potatoes, making sure everyone gets plenty of that creamy, golden gravy.
Variations & Tips