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

the bottom of the dish.

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