Deluxe Sour Cream Chicken Recipes

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SOUR CREAM CHICKEN



Sour Cream Chicken image

Sour Cream Chicken is an easy and delicious weeknight meal. Boneless chicken breasts are smothered in a simple sour cream sauce. Made with made with simple ingredients, you'll have a tasty chicken dinner on the table in no time.

Provided by Kmac

Categories     Main Course

Time 1h10m

Number Of Ingredients 10

3-4 chicken breasts
1 cup mozzarella
1 cup sour cream
3/4 cup Parmesan (grated)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley (chopped, for garnish)

Steps:

  • Preheat your oven to 375 degrees F.
  • Lightly coat a 9x13 baking dish or casserole dish with olive oil.
  • Mix together sour cream with a 1/2 cup of Parmesan, oregano, basil, garlic powder, salt and pepper.
  • Lay your chicken breasts in baking dish, top each with mozzarella cheese. Spread the sour cream mixture over the chicken in the casserole dish
  • Top with remaining Parmesan. Cook for 1 hour, or until internal temp of the chicken reaches 165 degrees F.
  • Garnish with parsley.

DELUXE SOUR CREAM CHICKEN



Deluxe Sour Cream Chicken image

This is my family's favorite dinner, and is loved by everyone I make it for!

Provided by Renee Templeton

Categories     Chicken Breasts

Time 1h15m

Yield 6

Number Of Ingredients 6

1 ½ cups uncooked white rice
18 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) container sour cream
1 (12 ounce) can mushrooms, drained
6 skinless, boneless chicken breast halves

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.
  • Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
  • 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.

Nutrition Facts : Calories 914.2 calories, Carbohydrate 49.1 g, Cholesterol 158.9 mg, Fat 58.7 g, Fiber 1.9 g, Protein 45 g, SaturatedFat 23.7 g, Sodium 1383.8 mg, Sugar 2 g

DELUXE SOUR CREAM CHICKEN



Deluxe Sour Cream Chicken image

This is my family's favorite dinner, and is loved by everyone I make it for!

Provided by Renee Templeton

Categories     Chicken Breasts

Time 1h15m

Yield 6

Number Of Ingredients 6

1 ½ cups uncooked white rice
18 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) container sour cream
1 (12 ounce) can mushrooms, drained
6 skinless, boneless chicken breast halves

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.
  • Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
  • 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.

Nutrition Facts : Calories 914.2 calories, Carbohydrate 49.1 g, Cholesterol 158.9 mg, Fat 58.7 g, Fiber 1.9 g, Protein 45 g, SaturatedFat 23.7 g, Sodium 1383.8 mg, Sugar 2 g

DELUXE SOUR CREAM CHICKEN



Deluxe Sour Cream Chicken image

This is my family's favorite dinner, and is loved by everyone I make it for!

Provided by Renee Templeton

Categories     Chicken Breasts

Time 1h15m

Yield 6

Number Of Ingredients 6

1 ½ cups uncooked white rice
18 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) container sour cream
1 (12 ounce) can mushrooms, drained
6 skinless, boneless chicken breast halves

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.
  • Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
  • 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.

Nutrition Facts : Calories 914.2 calories, Carbohydrate 49.1 g, Cholesterol 158.9 mg, Fat 58.7 g, Fiber 1.9 g, Protein 45 g, SaturatedFat 23.7 g, Sodium 1383.8 mg, Sugar 2 g

STEVEN'S WORLD FAMOUS TO-DIE-FOR SOUR CREAM CHICKEN



Steven's World Famous To-Die-For Sour Cream Chicken image

I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy!

Provided by Steven L.

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
1 (8 ounce) container sour cream or 1 (8 ounce) container plain yogurt
1 box Ritz crackers (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or 1 box Chicken In A Biscuit crackers (you can substitute bread crumbs if you like)
1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon (for color and flavor) or 2 tablespoons marjoram (for color and flavor)

Steps:

  • Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
  • Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
  • Melt half of the butter and pour on the bottom of a 9x13 baking dish.
  • Dredge chicken in the cracker mixture and set in baking dish.
  • Repeat until complete.
  • Melt rest of butter and pour on top of chicken.
  • Bake@ 350 for 35-45 minutes or until golden brown.

SOUR CREAM 'N' DILL CHICKEN



Sour Cream 'n' Dill Chicken image

With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

8 chicken drumsticks, skin removed
Pepper to taste
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped or 1 teaspoon dill weed
1 can (4 ounces) mushroom stems and pieces, drained
Paprika
Cooked wide egg noodles, optional

Steps:

  • Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

DELUXE SOUR CREAM CHICKEN



Deluxe Sour Cream Chicken image

This is my family's favorite dinner, and is loved by everyone I make it for!

Provided by Renee Templeton

Categories     Chicken Breasts

Time 1h15m

Yield 6

Number Of Ingredients 6

1 ½ cups uncooked white rice
18 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) container sour cream
1 (12 ounce) can mushrooms, drained
6 skinless, boneless chicken breast halves

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.
  • Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
  • 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.

Nutrition Facts : Calories 914.2 calories, Carbohydrate 49.1 g, Cholesterol 158.9 mg, Fat 58.7 g, Fiber 1.9 g, Protein 45 g, SaturatedFat 23.7 g, Sodium 1383.8 mg, Sugar 2 g

CRISPY SOUR CREAM AND ONION CHICKEN



Crispy Sour Cream and Onion Chicken image

Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.

Provided by Ali Slagle

Categories     weekday, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded 1/8-inch thick, or use 4 chicken cutlets (don't split or pound)
Kosher salt and black pepper
1/2 cup sour cream or Greek yogurt
1/4 cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
2 tablespoons onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut into wedges

Steps:

  • Pat chicken dry, and season both sides with salt and pepper.
  • In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
  • In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
  • Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
  • Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
  • Serve chicken with more chives and lemon wedges for squeezing.

SOUR CREAM & DILL CHICKEN



Sour Cream & Dill Chicken image

I believe I got this recipe from Taste of Home. It was submitted by Rebekah Brown. Chicken came out very moist and tender, and sauce is delicious.

Provided by LainieBug

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 -10 chicken pieces, skin removed
pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (1 1/4 ounce) envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 teaspoon dill weed
paprika

Steps:

  • Lightly spray a 9x13 baking dish with Pam Cooking Spray.
  • Place chicken in a single layer in baking dish.
  • Sprinkle with pepper.
  • Combine cream soup, soup mix, sour cream, lemon juice and dill weed.
  • Pour over chicken.
  • Sprinkle with paprika.
  • Bake, uncovered, at 350°F for 1 hour or until chicken is tender.

Nutrition Facts : Calories 220.6, Fat 17.5, SaturatedFat 8.9, Cholesterol 26.8, Sodium 1235.1, Carbohydrate 13.3, Fiber 0.6, Sugar 3, Protein 3.8

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