Chicken In Sour Cream277 Reviews
“This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.” - by Lucille Cole
Original recipe yields 4 servings
- Brown chicken in oil over medium heat. Place in a 9 x 13 inch greased baking dish. Sprinkle with salt, pepper, and paprika to taste.
- Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
- Bake at 350 degrees F (175 degrees C) for one hour, or until chicken is tender and sauce is brown.
Amount Per Serving (4 total)
- 637 cal
- 48.8 g
- 12.7 g
Based on a 2,000 calorie diet
Reviews (277)Rate This Recipe
"The sauce is amazing! I added sliced potatoes and carrots to the dish and covered all with the sauce and baked for the hour suggested and the meal was complete and delish!..." See more"
"SALTY SALTY SALTY..forgot to heed the advice of other reviewers. The onion mix, high sodium of canned mushroom soup, and salt seasoning is too much. Next time, I'll skip the salt, halve the onion mix..." See more, and use low sodium mushroom soup if it exists. My neighbor made a similar dish for me once, and I was trying to find it on my own. Her chicken was extremely tender and not salty...looks like I just need to get the recipe from her directly. Sorry...has potential, just too darn salty."
Lisa from Toledo
"This a very good, quick recipe. I've made this many times before, but I have never used sour cream or dry onion soup mix. What I did was to forget the browning, just added the chicken directly to pan,..." See moreput in the oven,cook till slightly browned,drain the fat,add sour cream mixture,do not add salt,the soup mix has enough.return to oven, I added garlic powder and touch more black pepper. Then I added milk to thin the sauce and served over fluffy white basamati rice, just add a side of green beans,or broccoli a tossed salad, and you have dinner in no time at all."
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