This oven baked 3-ingredient chicken Romanoff is the kind of old-fashioned casserole that earns a permanent place in the family recipe box because it is simple, comforting, and dependable every single time. With just a handful of pantry and fridge staples, you get tender chicken tucked into a rich, tangy sauce with a beautifully golden top, and it carries that familiar potluck charm that made casseroles like this so popular in the 1970s.
Serve this creamy chicken dish with buttered egg noodles, fluffy rice, or mashed potatoes to catch every bit of the sauce. For something fresh alongside it, a crisp green salad, steamed green beans, or simple roasted broccoli balances the richness nicely, and a basket of warm rolls makes it feel especially cozy for supper.
Oven Baked 3-Ingredient Chicken Romanoff
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces
2 cups sour cream
1 packet dry onion soup mix
Directions
1. Preheat your oven to 350°F and lightly grease a medium baking dish or casserole dish.
2. Spread the chicken pieces evenly in the prepared baking dish.
3. In a mixing bowl, stir together the sour cream and dry onion soup mix until smooth and fully combined.
4. Spoon the sour cream mixture over the chicken and spread it gently so all the pieces are well coated.
5. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and the top is hot and lightly golden around the edges.
6. Let the casserole rest for 5 minutes before serving so the sauce settles a bit, then spoon it onto plates and serve warm.
Variations & Tips
For extra color: Sprinkle chopped fresh parsley over the top right before serving. It does not change the old-fashioned flavor much, but it makes the casserole look fresher on the table.
For picky eaters: Use chicken tenders and cut them into small, even pieces so every bite stays tender and easy to eat. This also helps the casserole bake more evenly.
To make it heartier: Serve the chicken over hot rice, egg noodles, or baked potatoes. The creamy sauce stretches beautifully, which is always helpful when feeding a hungry family.
Check for doneness: Because chicken pieces can vary in size, start checking near the 35-minute mark. The chicken should reach 165°F in the center, and the sauce should be bubbling gently around the edges.
Make-ahead tip: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until you are ready to bake. If it is going into the oven cold, add a few extra minutes to the baking time.