This oven baked 4-ingredient chicken Romanoff is the sort of church-supper, bridge-club supper dish that earned its place in a stained recipe box and stayed there for decades. It is simple, thrifty, and mighty comforting, with tender chicken tucked into a creamy sauce and baked until the top turns golden and bubbly. Recipes like this were popular all across the Midwest in the 1960s and 1970s, when dependable pantry meals and a carton of sour cream could carry a cook a long way.
Serve this rich casserole with buttered egg noodles, fluffy rice, or mashed potatoes to catch every bit of that sauce. A crisp green salad, steamed green beans, or sweet glazed carrots help balance the creaminess, and if you are setting out a full table, a pan of warm dinner rolls fits right in.
Oven Baked 4-Ingredient Chicken Romanoff
Servings: 6
Ingredients
4 boneless, skinless chicken breasts, cut into bite-size pieces
Directions
1. Preheat the oven to 350°F and lightly grease a rectangular baking dish.
2. In a large bowl, stir together the condensed cream of mushroom soup, sour cream, and shredded cheddar until evenly combined.
3. Add the chicken pieces to the bowl and fold until every piece is well coated with the creamy mixture.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer.
5. Bake uncovered for 40 to 45 minutes, until the chicken is cooked through and the top is golden, bubbling, and lightly browned at the edges.
6. Let the casserole rest for 5 minutes before serving so the sauce can settle a bit, then spoon out hot portions.
Variations & Tips
Add a crunchy topping: If you miss that old casserole-pan finish, scatter a small handful of buttered bread crumbs or crushed butter crackers over the top before baking for extra color and a little crunch.
Try a different soup: Cream of chicken or cream of celery soup works nicely here if that is what you have in the pantry. Each one gives the dish a slightly different old-fashioned supper-table flavor.
Use cooked chicken: Leftover roast chicken or poached chicken can be used to make this even faster. If the chicken is already cooked, reduce the baking time to about 25 to 30 minutes, just until everything is hot and bubbly.
Season it your way: Even though the original keeps things plain and simple, a little black pepper, paprika, or minced onion can be stirred in without straying too far from the spirit of the recipe.
Make it a full meal: To stretch the casserole for more folks, spoon it over hot rice or egg noodles at the table. That is a fine way to make a small pan feed a hungry family.
