This old-fashioned chicken royale is the kind of no-fuss casserole that earned a place on Midwestern reunion tables for good reason: it feeds a crowd, stretches a few pantry staples, and bakes up rich, creamy, and golden with hardly any work at all. Recipes like this became beloved in church cookbooks and family gatherings because they were practical and dependable, and once that bubbling dish came out of the oven, there was never much left by the end of supper.
Serve this with buttered egg noodles, mashed potatoes, or plain white rice to catch every bit of the creamy sauce. A simple green bean side, sweet corn, or a crisp lettuce salad helps balance the richness, and for a true summer potluck feel, it fits right in beside sliced tomatoes, dinner rolls, and a dish of fruit salad.
Oven Baked 3-Ingredient Chicken Royale
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts or chicken tenders
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
Directions
1. Heat the oven to 350°F and lightly grease a medium baking dish or oval casserole.
2. Arrange the chicken pieces in a single layer in the prepared baking dish. If the pieces are very thick, cut them into smaller portions so they cook evenly.
3. In a bowl, stir together the condensed cream of chicken soup and sour cream until smooth and well combined.
4. Spoon the mixture evenly over the chicken, spreading it so all the pieces are well covered.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the top is bubbling and beautifully browned. Let it rest for 5 minutes before serving.
Variations & Tips
Use chicken thighs: Boneless, skinless chicken thighs work just as nicely here and often stay even more tender. They may need a few extra minutes in the oven, so check that they are fully cooked before serving.
For a larger crowd: Double the recipe and bake it in a 9-by-13-inch dish. This is a fine make-and-take supper for reunions, funerals, and potlucks, and it holds heat well on the buffet table.
Add a browned top: If you like a little more color, place the dish under the broiler for 1 to 2 minutes at the end, watching carefully so the creamy topping does not scorch.
Make it a full meal: Tuck cooked rice or egg noodles alongside each serving, or spoon the chicken over baked potatoes. The sauce is too good to let go to waste.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days. Reheat covered in a low oven or in the microwave with a spoonful of milk stirred into the sauce if it has thickened too much.