‘Set-it-and-forget-it comfort’: Just 4 ingredients. I’ve made it so many times it basically cooks itself now.

Preheat your oven to 350°F (175°C).

Place the chicken breasts in a single layer in a baking dish.

In a bowl, mix together the cream of mushroom soup, sour cream, and dry onion soup mix until well combined.

Pour the mixture over the chicken breasts, spreading it evenly.

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.

Let it rest for a few minutes before serving.

Variations & Tips

For a bit of extra flavor, you can add some sliced mushrooms or a handful of frozen peas to the baking dish before adding the sauce. If you prefer a different type of cream soup, cream of chicken or cream of celery can be used as well.

For a crunchy topping, sprinkle some shredded cheese or breadcrumbs over the top during the last 10 minutes of baking. This dish can easily be adapted to include your favorite herbs, such as thyme or parsley, for a fresh touch.