Sour Cream Chicken

Sour Cream Chicken

120 Reviews 2 Pics
Holly Hoekman
Recipe by  Holly Hoekman

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (120)

Rate This Recipe
misscdn
54

misscdn

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
43

BCSHELLY

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
40

Colette

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!

More Reviews

Similar Recipes

Sour Cream Chicken Paprika
(163)

Sour Cream Chicken Paprika

Alice's Sour Cream Chicken Breasts
(140)

Alice's Sour Cream Chicken Breasts

Sour Cream Mushroom Chicken
(114)

Sour Cream Mushroom Chicken

Sherry Sour Cream Chicken
(101)

Sherry Sour Cream Chicken

Sour Cream Chicken and Stuffing
(51)

Sour Cream Chicken and Stuffing

Deluxe Sour Cream Chicken
(31)

Deluxe Sour Cream Chicken

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Chicken with Salsa and Sour Cream

>

next recipe:

Alice's Sour Cream Chicken Breasts