Sour Cream Chicken Bake

    Sour Cream Chicken Bake

    (146)
    6saves
    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:
    (146)

    Reviews in English (146)

    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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