Moms Sour Cream Chicken Food

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:

• 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.

MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
• Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
• For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
• Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
• Bake at 350 degrees for 25 minutes.
• Serve immediately. Enjoy!

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.

MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)

Steps:

• In a stock pot or dutch oven saute onions in butter until tender.
• Add water until pot is about 1/3 full.
• Add chicken thighs, garlic powder, salt, pepper and paprika.
• Make sure water is covering the chicken, if not add more until it just covers.
• Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
• In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
• Make a well in the center and drop in the egg and about 1/2 cup water.
• Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
• In a different large pot from chicken, boil water.
• Drop dumpling mixture by the teaspoon into the boiling water.
• (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
• When dumplings start floating on top, remove them with a slotted spoon or drain them.
• You may have to reduce the heat to see when they are floating.
• About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
• After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.

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.

MY MOM'S SOUR CREAM COOKIES

Steps:

• Heat oven to 425°F.
• Mix shortening, margarine, sugar, egg and vanilla.
• Stir in remaining ingredients except sugar.
• Divide dough into 3 equal parts.
• Roll each part 1/4-inch thick on a lightly floured cloth-covered board.
• Cut with a 2-inch cookie cutter; sprinkle with sugar.
• Place on ungreased cookie sheet.
• Bake until no imprint remains when lightly touched, about 6- 8 minutes.

SOUR CREAM MARINATED CHICKEN II

Steps:

• To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

MOM'S EASY CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
• Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
• Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

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).

MOUTHWATERING SOUR CREAM CHICKEN

Steps:

• Salt and pepper chicken and sprinkle with lots of paprika.
• Top with butter patties and bake at 350°F for 1 hour.
• Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
• Top with the french fried onions and bake 20 minutes more.

MOM'S SOUR CREAM AND CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat oil in large saute pan on medium.
• Cube chicken and cook in saute pan.
• Remove seeds from peppers, and dice.
• Press or mince garlic.
• Add peppers and garlic, along with seasonings to chicken.
• When chicken is cooked through, add 1/3 cup of sour cream to mixture.
• Drain.
• Coat 9x13 inch casserole dish with thin layer of sour cream.
• Fill tortillas with about 1/3 cup of chicken mixture, and place in dish.
• Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy)
• Sprinkle cheese over enchilladas.
• Bake for 20-30 minutes, until cheese is melted and slightly bubbly.