noodles to catch all the drippings. On the side, think like a 1960s Sunday table: a green vegetable such as buttered peas, green beans, or a simple tossed salad, and maybe warm dinner rolls to mop up the sauce.
Leftovers make a fine next-day lunch tucked into a soft roll with a bit of the onion gravy spooned over the top.
Oven Baked 3-Ingredient Chicken
Servings: 4-6
Ingredients
3 to 4 pounds bone-in chicken pieces (legs, thi ghs, or bone-in breasts, skin on)
1 (10.5-ounce) can condensed cream of chicken soup
1 (1-ounce) packet dry onion soup mix
Directions
Preheat your oven to 350°F (175°C). Set out a 9×13-inch glass baking dish.
Pat the chicken pieces dry with paper towels. This helps the skin brown and keeps the sauce from getting too watery. Arrange the chicken in a single layer in the glass baking dish, skin side
