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Garlic Creamed Chicken

Garlic Creamed Chicken

  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
TAMISANGELS

TAMISANGELS

Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
  3. Bake uncovered in preheated oven for 1 hour.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HollyG.
62

HollyG.

11/17/2006

I have a funny story about this recipe...I found it on my very first visit to allrecipes.com a few years ago when I first got married and was trying to learn to cook. I "scaled down" the number of servings from 9 to 4...very handy tool, I might add. When this recipe is scaled down to make 4 servings, it says to add 7/8 of a clove of garlic. Well, I misunderstood that and added 7 or eight cloves of garlic to the dish. I love a lot of garlic, so I didn't mind it, but my poor hubby had to try to choke it down not to hurt my feelings! I ended up throwing out the plastic container I'd stored the leftovers in because I couldn't get the garlic smell out of it. I have made the dish since and we love it...now I put 2 whole cloves in for 4 servings.

KTJ50
58

KTJ50

11/16/2004

I made a few changes to this to make it my own. I cut chicken into chunks and browned in butter in a skillet. I mixed the soup, sour cream, and cream cheese together with about 1/4 c. white wine and 1 tsp. garlic & herb seasoning. Poured into skillet, covered, and simmered while my rice cooked. I also doubled the garlic. Wow, this was yummy, and my boyfriend said it was definitely a keeper!

Navy_Mommy
58

Navy_Mommy

2/12/2004

The chicken in this dish is very forgettable, the sauce however, is to die for. It is rich and creamy and goes perfect over noodles. I made the same amount of sauce for two chicken breasts and boy am I glad that I did. I have a few additional changes I will make next time though. First, I would cube and brown the chicken first. It is a little anemic as is. I will also try adding some parsley or paprika to give the sauce a little color. This dish, will however get made again. I even used low fat cream of mushroom and fat free cream cheese and am still giving it this rave review. You really need to try it.

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