up, with a little space between pieces if possible
In a medium bowl, stir together the condensed cream of chicken soup and the dry onion soup mix until well combined. It will be thick and speckled with onion bits.
Spoon or pour the soup mixture evenly over the chicken pieces, spreading it so each piece is well coated. The bottom of the dish will have some sauce around the chicken, which will turn into a rich glaze as it bakes.
Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 45 minutes. This helps the chicken cook through and stay juicy while the flavors soak in.
After 45 minutes, carefully remove the foil (watch for steam). Baste the chicken by spooning some of the pan sauce over the tops of the
