Found this in my mother-in-law’s recipe box from 1965 and now I understand why she made it every single Sunday.

You can use almost any bone-in chicken pieces you like, but dark meat (thighs and legs) stays especially moist and forgiving, much like the Sunday dinners many of us grew up with. If you only have boneless, skinless chicken breasts, reduce the covered bake time to about 30 minutes and the uncovered time to 15–20 minutes, watching closely so they don’t dry out.
For a slightly tangier flavor, stir 2 to 3 tablespoons of sour cream or plain yogurt into the soup mixture before baking (this will make it more like the later 1970s versions of this dish). If you prefer a bit more color, sprinkle a little paprika over the chicken before adding the sauce. You can also tuck a few peeled carrot chunks or quartered onions around the chicken in the dish; they’ll roast in the sauce and soak up the flavor, though this technically adds more ingredients beyond the base three.
Plated baked chicken with mashed potatoes and green beans
Plated baked chicken with mashed potatoes and green beans
Food safety tips: Always thaw chicken completely in the refrigerator, never on the counter. Keep raw chicken and its juices away from ready-to-eat foods and wash your hands, cutting boards, and utensils thoroughly with hot, soapy water after handling. Use a food thermometer to ensure the internal temperature of the thickest piece reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours and use within 3 to 4 days, reheating until hot and steaming before serving.