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

To stay true to Gloria’s original, keep the base to just chicken, cream of chicken soup, and sour cream, but you can still play around the edges. For extra flavor, stir 1 teaspoon of garlic powder or onion powder into the sauce before baking, or swap in cream of mushroom or cream of celery soup for a slightly different vibe. If you prefer darker meat, use all boneless, skinless thighs; they’re very forgiving and stay juicy even if you accidentally bake a few minutes longer.

For a little color and sweetness, scatter 1 cup of sliced mushrooms or a handful of frozen peas over the chicken before pouring on the sauce (this will technically add ingredients, but the core 3-ingredient idea stays the same). To lighten it up a bit, you can use light sour cream, though the sauce will be slightly less rich and may separate a touch—stir it well after baking to bring it back together.

Leftovers keep well in the fridge for up to 3 to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much. For food safety, always start with fully thawed chicken (never bake from frozen in this recipe), wash your hands and any surfaces that touch raw chicken, and cook until the internal temperature reaches at least 165°F (74°C).

Cool leftovers within 2 hours of baking and store them in a shallow container so they chill quickly. If you’re dropping this off for a new parent, include simple reheating instructions on a sticky note and pack the chicken in a tightly covered, oven-safe dish so they can warm it up without extra dishes.