Easy Sour Cream Chicken Food

EASY CREAMY SOUR CREAM CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Boil chicken breast until tender; drain and cube.
• Spread evenly over the bottom of a square casserole dish.
• Salt and pepper to taste.
• Mix sour cream and chicken soup in a separate bowl.
• Spread the sour cream and soup mixture over the chicken in the casserole dish.
• Crush the Ritz crackers and spread over top of the casserole.
• Spoon melted butter on top over all.
• Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes.

SINFUL SOUR CREAM CHICKEN

Steps:

• Melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. Pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet to a serving platter.
• Stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. Add sour cream to the skillet; stir until smooth. Season the mixture with salt and pepper; pour over chicken.

SOUR CREAM CHICKEN

Steps:

• Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).
• Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).
• Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.
• In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.
• Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.

CHICKEN IN SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
• Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
• Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SOUR CREAM CHICKEN

Steps:

• Preheat your oven to 375 degrees F.
• Lightly coat a 9x13 baking dish or casserole dish with olive oil.
• Mix together sour cream with a 1/2 cup of Parmesan, oregano, basil, garlic powder, salt and pepper.
• Lay your chicken breasts in baking dish, top each with mozzarella cheese. Spread the sour cream mixture over the chicken in the casserole dish
• Top with remaining Parmesan. Cook for 1 hour, or until internal temp of the chicken reaches 165 degrees F.
• Garnish with parsley.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.

CHICKEN IN SOUR CREAM SAUCE

Steps:

• In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

SOUR CREAM AND ONION SKILLET CHICKEN

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
• In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
• Serve chicken and sauce over rice. Sprinkle with remaining green onions.

SOUR CREAM BAKED CHICKEN

Steps:

• Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.

ORIGINAL SOUR CREAM CHICKEN

Steps:

• Cut chicken breasts in half and wipe dry with a paper towel.
• In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
• Add the chicken to the sour cream mixture, coating each piece well.
• Cover in the refrigerator over night or at least one hour.
• Preheat over to 350°F.
• Remove chicken and roll in the bread crumbs.
• Arrange in a single layer in a shallow baking dish.
• Melt butter and shortening.
• Spoon half over the chicken.
• Bake uncovered for 45 minutes.
• Remove from over and spoon the rest of the butter mixture over the chicken.
• Bake for another 10-15 minutes or until tender and brown.