This 5-Ingredient Oven 1980s Armistice Day Chicken bakes chicken breasts in a creamy onion sauce with a light dusting of paprika. Sour cream gives the sauce a little tang, and condensed cream of chicken soup gives it enough body to spoon over each serving.
What You’ll Need
- Frozen chicken breast halves. Use four individually frozen pieces of similar thickness so they cook evenly.
- Condensed cream of chicken soup. Use one 10.5-ounce can straight from the can. It forms the base of the sauce.
- Sour cream. One cup adds richness and a tangy finish. Stir it into the soup until the mixture is smooth.
- Dry onion soup mix. One 1-ounce packet seasons the entire dish.
- Paprika. Sprinkle 1 teaspoon over the sauce for color and a mild pepper flavor.
How to Make Armistice Day Chicken
Arrange the frozen chicken in a single layer in a lightly greased 9×13-inch oven-safe glass casserole dish. Stir the condensed soup, sour cream, and dry onion soup mix together. Spread the sauce over the chicken, then sprinkle the paprika evenly across the top.
Cover the dish tightly with foil and bake at 350°F (175°C) for 1 hour. Uncover and bake for another 20–30 minutes, until the thickest part of each breast reaches 165°F (74°C). Thickness affects the cooking time, so check each piece with an instant-read thermometer.
Let the chicken rest for 5–10 minutes. Spoon the warm onion sauce over each piece just before serving.
Tips for Evenly Baked Chicken
- Keep the chicken in one layer. Separate the pieces and leave a little room between them so the heat can reach each breast.
- Spread the sauce all the way to the edges. An even coating gives each piece some of the onion seasoning.
- Check the smaller breasts first. Transfer any pieces that have reached 165°F to a warm plate while the larger ones finish baking.
What to Serve with Creamy Onion Chicken
Serve the chicken over mashed potatoes, buttered egg noodles, or rice. Steamed green beans or a crisp salad with vinaigrette balance the rich sauce.
Frequently Asked Questions
Can I use thawed chicken breasts?
Yes. Thawed breasts generally cook faster, so start checking their temperature sooner. The timing in the recipe card is for frozen chicken.
Do I add water to the condensed soup?
Use the condensed soup undiluted. The sour cream makes it spreadable, and the chicken releases juices into the sauce as it bakes.
5-Ingredient Oven 1980s Armistice Day Chicken Recipe Card
Oven-baked chicken breasts with a creamy onion sauce and a dusting of paprika.
- Prep time — About 10 minutes
- Bake time — 1 hour 20 minutes to 1 hour 30 minutes
- Rest time — 5–10 minutes
- Servings — 4
- Pan — 9×13-inch oven-safe glass casserole dish
Ingredients
- 4 frozen chicken breast halves
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 packet (1 ounce) dry onion soup mix
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch oven-safe glass casserole dish.
- Arrange the frozen chicken breasts in a single layer in the prepared dish.
- Stir the condensed cream of chicken soup, sour cream, and dry onion soup mix together in a medium bowl until smooth.
- Spread the sauce evenly over the chicken and sprinkle the paprika across the top.
- Cover tightly with foil and bake for 1 hour. Remove the foil and bake for another 20–30 minutes, or until the thickest part of each breast reaches 165°F (74°C).
- Rest for 5–10 minutes, then serve warm with the pan sauce spooned over each piece.