Chicken Royale Oven-Baked 4-Ingredient. My aunt cut this recipe from a 1967 magazine. She cooked it for every church potluck until she died. It has just 4 ingredients and folks always ate it all up. Never did any come home.
This easy oven chicken dish is a cozy favorite from old church meals. It vanishes fast at potlucks!
It uses basic stuff from your kitchen, takes little time to make, and gives juicy chicken in a smooth mushroom sauce with crunchy onions on top. It tastes special but is super simple for busy nights.
Serve it right from the dish with a big spoon so people get lots of sauce. It’s great on soft rice, noodles with butter, or mashed potatoes to grab all the yummy gravy. Add green veggies like steamed broccoli, beans, or salad to make it balanced. At potlucks, put it by warm rolls so everyone can clean their plates.
This tasty chicken bake needs only four easy items: chicken, mushroom soup, sour cream, and crunchy onions. Mix a creamy sauce, pour over chicken, bake covered then uncovered for crisp top. Juicy inside, golden outside—perfect for family dinners or potlucks. Ready in under an hour with no fuss!
Ingredients
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2 pounds chicken breasts without skin or bone (about 4 to 6 pieces, cut clean)
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1 can (10.5 ounces) golden mushroom soup
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1 cup sour cream (full or low-fat)
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1 can or bag (6 ounces) crunchy fried onions, split in half
Chicken Royale Oven-Baked: Directions
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Heat oven to 350°F (175°C). Spray or wipe oil in a 9×13-inch white or glass baking dish.
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Dry chicken with paper towels. Cut off extra fat. If thick, slice in half so it cooks even and stays soft.
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Put chicken in dish in one flat layer. Fit close but not piled.
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In a bowl, mix mushroom soup and sour cream until smooth. That’s your sauce.
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Spread half the crunchy onions over chicken for flavor.
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Pour sauce over chicken and onions. Spread it to cover all and reach sides.
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Cover tight with foil. Bake 30 minutes until sauce bubbles and chicken looks white.
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Take off foil. Add rest of onions on top for crunch.
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Bake uncovered 15-20 more minutes. Chicken done at 165°F inside. Onions golden.
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Rest 5-10 minutes so sauce thickens. Spoon out servings with chicken, sauce, and onions from bottom.