Oven-Baked 4-Ingredient Chicken Newburg

Oven-baked Chicken Newburg is a classic comfort-food dish that brings a touch of vintage elegance to the dinner table. Tender pieces of chicken bake in a smooth, creamy sauce made with condensed mushroom soup, dry sherry, and paprika. Inspired by the nostalgic casseroles popular in the 1960s, this simple recipe delivers rich flavor with just four ingredients and very little preparation.

Serve the creamy chicken over buttered toast points, fluffy rice, egg noodles, or mashed potatoes to soak up every bit of the savory sauce. Complete the meal with a fresh green salad, steamed peas, green beans, or asparagus. For a traditional retro-style dinner, cranberry sauce or a light fruit salad makes a lovely addition.

Ingredients

• 2 1/2–3 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup dry sherry
• 1 teaspoon paprika

Instructions

1. Preheat the oven: Heat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch glass baking dish.
2. Arrange the chicken: Spread the bite-sized chicken pieces evenly across the prepared baking dish.
3. Prepare the creamy sauce: In a medium bowl, combine the condensed cream of mushroom soup, dry sherry, and paprika. Stir until the mixture is smooth and well blended.
4. Coat the chicken: Pour the sauce over the chicken, gently turning the pieces so they are evenly covered.
5. Bake until cooked through: Bake uncovered for 35–45 minutes, stirring gently halfway through cooking. The sauce should be bubbling, and the chicken should reach an internal temperature of 165°F (74°C).
6. Rest and serve: Allow the dish to rest for 5 minutes before serving. Spoon the creamy chicken and sauce over toast, rice, noodles, or mashed potatoes for a comforting, satisfying meal.