Sour Cream Chicken

Sour Cream Chicken

121
Holly Hoekman 0

"This is so easy and good! Try serving it over white rice."

Ingredients {{adjustedServings}} servings 339 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the sour cream, soup and wine. Mix well.
  3. Place chicken breasts in a 9x13 inch baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.
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Reviews 121

  1. 144 Ratings

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misscdn
1/24/2007

Did most of the 'tweaking' as suggested by others. This recipe is kind of like a template for you to build off of. I added a couple cloves of crushed garlic, s&p, Parm cheese, a dash of dried green onions, and used cream of mushroom soup(it's what I had). Loved the end result.

BCSHELLY
2/27/2006

For a quick, easy meal this is excellent. I didn't think it would be as good as it was with the small list of ingredients! I added garlic and season salt and parmesean cheese on top. A winner with my family, thanks.

Colette
8/25/2007

I had 1/2 container left-over store-bought spinach dip, was looking for a recipe to use it up, and found a winner with this one! I followed some of others' suggestions: Mixed 1/2 tsp. minced garlic with Healthy Reqst. cream of mushroom soup (instead of cream of chix) and put them in a blender with the white wine. Then I lightly sprinkled seasoned salt, poultry seasoning, and pepper on chix breasts (only used seasoned salt on one side vs. both sides) and tenderized the chix breasts with a Jaccard tenderizer (has 10 little knives in it). I poured a little of the soup mixture in the bottom of the casserole dish and sprinkled 1/4 cup diced onions on the soup. Then I placed the chix breasts in the dish, poured the remaining soup mixture on top, and sprinkled 1/4 cup diced onions on top. Baked it for 1/2 hr., took it out of the oven, spooned the spinach dip on top, and baked it for another 1/2 hr. It looked beautiful and tasted wonderful -- it's definitely a "company" dish! It IS a little soupy, but worked well with the linguine I served. A definite keeper!