This oven baked 3-ingredient Chicken Pavilion Royale is the kind of retro, dependable dinner that feels especially right when life is busy but you still want something warm and comforting on the table. It has that classic church-cookbook charm: tender chicken, a creamy topping, and a golden cheesy finish that makes it taste far more involved than it really is. Recipes like this stick around for decades for a reason, and it’s easy to see why someone would bring it back every June like clockwork.
Serve this with buttered egg noodles, fluffy rice, or mashed potatoes to catch every bit of the creamy sauce. If you want to round it out with something fresh, steamed green beans, roasted broccoli, or a simple salad with a tangy vinaigrette all work well and keep the meal from feeling too heavy.
Oven Baked 3-Ingredient Chicken Pavilion Royale
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
1 (10.5-ounce) can condensed cream of chicken soup
1 1/2 cups shredded Swiss cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. Arrange the chicken breasts in the prepared baking dish in an even layer.
3. Spoon the condensed cream of chicken soup evenly over the chicken, spreading it gently to coat the tops.
4. Sprinkle the shredded Swiss cheese evenly over the top.
5. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and the cheese is melted, bubbling, and lightly golden on top. Let rest for 5 minutes before serving.
Variations & Tips
Use chicken cutlets: If your chicken breasts are especially thick, slice them in half horizontally first. This helps them cook more evenly and can shave a little time off dinner on a busy weeknight.
Add a crunchy topping: For a more casserole-style finish, scatter a handful of buttered breadcrumbs or crushed buttery crackers over the cheese during the last 10 minutes of baking. It adds great texture without changing the recipe too much.
Make it meal-prep friendly: Assemble the dish earlier in the day, cover, and refrigerate until you’re ready to bake. If it’s going into the oven cold from the fridge, add a few extra minutes to the baking time.
Check doneness the easy way: Chicken breasts can dry out quickly, so start checking at the lower end of the baking time. The center should reach 165°F, and the juices should run clear.