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
