My mother clipped this from a magazine in 1965 and never stopped making it. Still the first thing requested at family reunions.

Directions

1. Preheat the oven to 350°F and lightly grease a 9×13-inch ceramic casserole dish.

2. Arrange the chicken in a single layer in the prepared casserole dish. If the pieces are very thick, cut them into smaller portions so they cook evenly.

3. Spoon the condensed cream of chicken soup evenly over the chicken, spreading it gently to cover the top.

4. Sprinkle the buttery bread crumbs all over the top, covering the soup layer from edge to edge.

5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the topping is deeply golden and crisp. Let it rest for 5 minutes before serving.

Variations & Tips

For extra flavor: Add a light sprinkle of black pepper, garlic powder, or paprika to the bread crumbs before topping the casserole. It keeps the recipe simple while giving the crust a little more color and depth.

For picky eaters: Use chicken tenders instead of full chicken breasts so the portions are smaller and easier to serve. This is also helpful for kids who prefer more topping in every bite.

Make-ahead tip: Assemble the dish a few hours ahead, cover, and refrigerate. Add an extra 5 to 10 minutes to the baking time if it goes into the oven cold from the refrigerator.

Crunchier topping: If you want a crisper top, place the casserole under the broiler for 1 to 2 minutes at the end, watching closely so the crumbs do not burn.

Serving tip: Let the casserole rest briefly before spooning it onto plates. That short rest helps the topping stay in place and makes each serving look neater on the table.