Sour Cream Chicken Bake

    Sour Cream Chicken Bake

    Recipe Picture:Sour Cream Chicken Bake
    1

    Sour Cream Chicken Bake

    (147)
    1hour10min


    146 people made this

    You won"t find an easier way to make delicious chicken! Try serving it over white rice with a salad.

    Ingredients
    Serves: 4 

    • 1 cup sour cream
    • 1 tin condensed cream of chicken soup
    • 1/3 cup white wine
    • 4 skinless, boneless chicken breasts

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Combine the sour cream, soup and wine. Mix well.
    3. Place chicken breasts in a 20x30cm baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.
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    Reviews and Ratings
    Global Ratings:
    (147)

    Reviews in English (124)

    by
    64

    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.  -  24 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    46

    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.  -  27 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    41

    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!  -  25 Aug 2007  (Review from Allrecipes USA and Canada)

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