Easy Chicken Casserole

This is the casserole your mom pulled out of the oven on a Wednesday night and everyone fought over seconds.

Boneless chicken breasts sit in a mayonnaise-coated casserole dish (trust the process), get covered in a generous layer of Swiss or Monterey Jack cheese, then drenched in a sauce of cream of mushroom soup mixed with sherry or white wine.

Buttered breadcrumbs on top turn golden and crunchy in the oven while the chicken bakes tender underneath.

It’s retro, it’s unapologetic, and it works every single time.

Pro Tips

• The mayonnaise coating is genius. It greases the dish and adds a subtle richness to the bottom of the casserole. Don’t skip it.
• Pound the chicken even. If the breasts are thick, give them a few whacks with a mallet or rolling pin so they cook at the same rate.
• Sherry adds depth. Dry sherry gives a nuttier, richer flavor than white wine here, but both work.
• Check at 30 minutes. Thinner breasts will be done sooner. Use a thermometer to check for doneness and pull them before they dry out.