There are some dishes that belong as much to the people gathered around the table as they do to the recipe box, and chicken Romanoff is one of them. This oven-baked 3-ingredient version is the kind of dependable church-supper casserole that earned its place at funeral receptions, potlucks, and Sunday dinners all across the Midwest. With just a few pantry and refrigerator staples, it turns out tender chicken in a creamy, comforting sauce that feels generous, familiar, and easy on a busy cook.
Serve this over buttered egg noodles, fluffy mashed potatoes, or steamed white rice so none of that creamy sauce goes to waste. A pan of green beans, buttered peas, or a simple tossed salad makes a good fresh contrast, and if you're feeding a crowd, warm dinner rolls and a pickle tray round things out in the old-fashioned way.
Oven Baked 3-Ingredient Chicken Romanoff
Servings: 6
Ingredients
2 1/2 pounds boneless, skinless chicken breasts or chicken tenders, cut into large bite-size pieces
Directions
1. Heat the oven to 350°F and lightly grease a 9x13-inch baking dish. Pat the chicken pieces dry and spread them evenly in the dish. If you like, season lightly with salt and black pepper.
2. In a medium bowl, stir together the condensed cream of mushroom soup and sour cream until smooth and well blended.
3. Spoon the sauce over the chicken and spread it to cover the pieces completely.
4. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the sauce is hot and bubbling around the edges.
5. Let the dish rest for 5 to 10 minutes, then dust the top lightly with paprika if desired and serve warm.
Variations & Tips
Make It More Traditional: If you remember older church cookbook versions, you can swap in bone-in chicken pieces. Just allow more baking time and make sure the chicken reaches a safe internal temperature before serving.
Add a Little Flavor: A spoonful of minced onion, a shake of garlic powder, or a few sautéed mushrooms can be added without changing the spirit of the dish. It is still simple, but with a little extra depth.
For Potluck Carrying: This casserole travels well. Bake it in a sturdy dish, cover tightly with foil, and wrap it in a towel for the drive. It will stay warm long enough to set on the table and serve.
Prevent Curdling: Use full-fat sour cream for the smoothest sauce, and avoid baking at too high a temperature. Letting the dish rest before serving also helps the sauce settle and thicken nicely.
Serving a Larger Crowd: This recipe doubles easily in two baking dishes. That makes it especially handy for family gatherings, fellowship meals, and those times when one pan simply will not do.
