Found this in my mother-in-law’s recipe box from 1965 and now I understand why she made it every single Sunday.. Full recipe 👇 💬

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 before adding the sauce. You can also tuck a few peeled carrot chunks or quartered onions around the chicken in the dish; they’ll roast in the sauce and soak up the flavor, though this technically adds more ingredients