Garlic Creamed Chicken

SUBMITTED BY: TAMISANGELS

"Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice."

PREP TIME	5 Min
COOK TIME	1 Hr
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 8 to 10 servings

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INGREDIENTS

2 pounds skinless, boneless chicken breast halves - cut into strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 (8 ounce) package cream cheese, softened
2 cloves garlic, minced

READ REVIEWS (78)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
Bake uncovered in preheated oven for 1 hour.

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REVIEWS

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Reviewed on Feb. 12, 2004 by Navy_Mommy

The chicken in this dish is very forgettable, the sauce however, is to die for. It is rich and creamy and goes perfect over noodles. I made the same amount of sauce for two chicken breasts and boy am I glad that I did. I have a few additional changes I will make next time though. First, I would cube and brown the chicken first. It is a little anemic as is. I will also try adding some parsley or paprika to give the sauce a little color. This dish, will however get made again. I even used low fat cream of mushroom and fat free cream cheese and am still giving it this rave review. You really need to try it.

10 users found this review helpful

Reviewed on Jan. 15, 2006 by tlg

This recipe carries the distinction of being the easiest cream sauces I've ever made. Nothing but rave reviews from family and guests. For a carry-out dinner, I grilled the chicken on a George Foreman grill,cut it into strips. I mixed and heated the sauce in the microwave, kept the sauce in a separate container, and served with penne pasta mixed with steamed veggies. Everyone went back for seconds.

4 users found this review helpful

Reviewed on Oct. 24, 2003 by ROMP

I totally messed with this recipe. Used only 1 lb chicken, cream of chicken instead of mushroom, added a can of mushrooms, a couple of diced carrots, some green pepper and extra garlic. Served it over biscuits. Yum! Next time, I'll add corn, peas, or what ever else I have around. It would be great with asparagus or broccoli. Just add the veggies, raw, into the sauce before you pour it over the chicken. Fabulous. Can't wait to eat the left overs tomorrow...maybe over egg noodles this time...

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 245

Total Fat: 13.5g
Cholesterol: 84mg
Sodium: 351mg
Total Carbs: 4.2g
Dietary Fiber: 0.1g
Protein: 25.7g

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