Sour Cream Chicken and Potatoes

Sour Cream Chicken and Potatoes

54
CATBRT 0

"Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread."

Ingredients

1 h {{adjustedServings}} servings 482 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish.
  2. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender but firm. Cool, and partially mash together with 3/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.
  3. Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth.
  4. Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.
  5. Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream.
  6. Bake 15 minutes in the preheated oven, until lightly browned.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

54
  1. 67 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The name of this recipe doesn't do it justice as there are SO many wonderful flavours in this dish! I will be making this again, but next time I will use less sour cream on top of the chicken......

I used frozen spinach instead of fresh and thin cut chicken breasts instead of regular because that's what I had on hand. I didnt think it was very quick and I had my doubts about it while I was...

Delicious & versatile! I can't even explain how much I loved this! I used a Vidalia onion instead of red, no green peppers, 2 cloves garlic, frozen spinach, salt and freshly ground black pepper,...