I like to serve this Mid-April Bake with a simple side of buttered egg noodles or mashed potatoes to soak up all that savory, gelatinous sauce. Steamed green beans, roasted carrots, or a quick side salad with a bright vinaigrette help balance the richness.
Warm dinner rolls or crusty bread are wonderful for scooping up the extra sauce from the bottom of the glass dish, and if you’re feeding kids, a side of corn or peas usually keeps everyone happy.
Ingredients
2 pounds boneless, skinless chicken thighs
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet onion soup and dip mix
Directions
Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch glass baking dish so cleanup is easier later.
Pat the chicken thighs dry with paper towels, trimming any large pieces of fat if you like. Arrange the thighs in a single snug layer in the bottom of the glass baking dish. It’s okay if they touch; just avoid stacking.
In a medium bowl, stir together the condensed cream of mushroom soup and the onion soup mix until fully combined and smooth. You do not need to add water or milk—the mixture should be thick and concentrated.
Pour the soup mixture evenly over the chicken, using a spatula or spoon to spread it so every piece is completely concealed under a thick, even layer. This is what will turn into that bubbling, golden, umami-rich top as it bakes.
Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 1 hour. This lets the chicken gently cook and release its juices, turning the sauce glossy and gelatinous underneath.
After 1 hour, carefully remove the foil (watch for steam). Increase the oven temperature to 375°F (190°C). Return the uncovered dish to the oven and bake for another 20–30 minutes, or until the top is deeply golden and charred in spots, the sauce is bubbling around the edges, and the chicken reaches an internal temperature of at least 165°F (74°C).
Once done, remove the dish from the oven and let it rest for 5–10 minutes. The bubbling will calm slightly and the sauce will thicken into a rich, spoonable layer over the concealed chicken. Spoon the golden sauce over each serving of chicken when plating.