This Oven-Baked 4-Ingredient Chicken Royale is the kind of comforting, church-basement classic that shows up on every potluck table and always disappears first. My aunt clipped a version of it from a 1967 magazine and made it for every church dinner, funeral lunch, and family get-together until the day she passed.
Creamy chicken casserole fresh from the oven in a white baking dish
It’s simple pantry ingredients, barely any prep, and you end up with tender chicken breasts smothered in a creamy golden mushroom sauce and topped with crispy onions. It feels a little fancy but is easy enough for a busy weeknight.
Serve this Chicken Royale straight from the white casserole dish with a big spoon, so everyone can scoop up plenty of sauce. It’s wonderful over fluffy white rice, buttered egg noodles, or mashed potatoes to soak up all that creamy golden mushroom gravy. Add a simple green side—steamed broccoli, green beans, or a tossed salad—to balance the richness. At potlucks, I like to park it next to a basket of warm dinner rolls so folks can mop up every last bit from their plates.
Plated serving of chicken royale with rice and green beans
Oven-Baked 4-Ingredient Chicken Royale
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts (about 4–6 pieces, trimmed)
1 (10.5-ounce) can condensed golden mushroom soup
1 cup sour cream (full-fat or light)
1 (6-ounce) can or package crispy fried onions (French-fried style), divided
Four simple ingredients arranged on a kitchen counter
Directions
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