Time 1h10m Number Of Ingredients 10 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.
Time 1h15m Yield 6 Number Of Ingredients 6 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes. 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.
Time 1h15m Yield 6 Number Of Ingredients 6 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes. 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.
Time 1h15m Yield 6 Number Of Ingredients 6 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes. 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator. Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram. Melt half of the butter and pour on the bottom of a 9x13 baking dish. Dredge chicken in the cracker mixture and set in baking dish. Repeat until complete. Melt rest of butter and pour on top of chicken. [email protected] 350 for 35-45 minutes or until golden brown.
Time 1h10m Yield 4 servings. Number Of Ingredients 10 Steps:
Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.
Time 1h15m Yield 6 Number Of Ingredients 6 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes. 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.
Time 35m Yield 4 servings Number Of Ingredients 8 Steps:
Pat chicken dry, and season both sides with salt and pepper. In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.) In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper. Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan. Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil’s ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon. Serve chicken with more chives and lemon wedges for squeezing.
More about “deluxe sour cream chicken recipes”
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Lightly spray a 9x13 baking dish with Pam Cooking Spray. Place chicken in a single layer in baking dish. Sprinkle with pepper. Combine cream soup, soup mix, sour cream, lemon juice and dill weed. Pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350°F for 1 hour or until chicken is tender.
