Baked Sour Cream Chicken Recipes

Steps:

• Cook chicken to your liking (I usually just boil) and cool.
• Separate or cut chicken into bite size pieces, layering them in an ungreased 8X10 or medium casserole dish.
• Salt light lightly if desired.
• Combine sour cream and undiluted soup in a small bowl, and spread over chicken.
• In a separate bowl microwave or otherwise melt butter and crush crackers into it, stirring to coat.
• Layer buttered crumbs on top of sour cream/soup mixture.
• Bake at 350°F for one hour or till bubbly.
• If you like you may broil the top till more browned, but watch carefully!
• Serve hot and enjoy!

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.
• Bake@ 350 for 35-45 minutes or until golden brown.

Steps:

• Combine sour cream and mustards in a small bowl.
• In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper.
• Coat chicken pieces in cream mustard mixture.
• Roll chicken in crumb mixture.
• Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter.
• Bake at 375 degrees for one hour or until juices run clear.

Steps:

• Melt the butter and add the chopped onion and frizzle for a few minutes on low; do not brown onion.
• Add the stuffing mix to the butter mixture.
• In a 9x13 greased casserole, place the chicken breasts.
• Spread the sour cream over the chicken breasts.
• Put the stuffing mix on top of this.
• Cover with foil and bake in a 325 degree oven for 60-70 minutes, depending on your oven.
• NOTE: If your stuffing seems too dry, add a tad of water.