This oven baked 3-ingredient chicken Gloria is the kind of recipe every neighborhood needs in its back pocket. My neighbor Gloria brought a pan of this to every new mom on our street for thirty years, and it became a quiet little tradition: someone would ring the doorbell, hand over a warm Pyrex dish of tender chicken in a rich, golden cream sauce, and suddenly dinner was handled. At her retirement party, she finally wrote the recipe on a stack of index cards and passed them around.
It’s unbelievably simple—just chicken, cream of chicken soup, and sour cream—but the way it bakes into a silky, paprika-kissed sauce feels like a hug in casserole form. This is perfect for busy weeknights, drop-off meals, or anytime you want comfort food with almost no effort.
Creamy baked chicken casserole in a glass dish
Serve this chicken Gloria straight from the baking dish with plenty of that silky sauce spooned over the top. It’s especially good over fluffy white rice, buttered egg noodles, or mashed potatoes to soak up every bit of the creamy, golden gravy. Add something green on the side—steamed green beans, roasted broccoli, or a simple salad with a tangy vinaigrette—to balance the richness.
Warm dinner rolls or crusty bread are great for mopping up the sauce, and if you’re bringing this to a new parent or a friend, pack the sides in separate containers so they can mix and match when they’re ready to eat.
Oven Baked 3-Ingredient Chicken Gloria
Servings: 6
Ingredients
2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs, cut into large bite-size pieces
2 (10.5-ounce) cans condensed cream of chicken soup
1 cup full-fat sour cream
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon sweet paprika, plus more for sprinkling on top
1 tablespoon neutral oil or softened butter for greasing the baking dish
Fresh chopped parsley for garnish (optional)
Directions
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.
Cut chicken pieces in a glass baking dish
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.
Creamy paprika sauce being whisked in a bowl
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.
