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Lizzy's Creamy Chicken Bake
SUBMITTED BY:
Elizabeth
"A delicious, creamy chicken; the sauce can be used for gravy on mashed potatoes, if desired."
RECIPE RATING:
Read Reviews
(34)
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SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 skinless, boneless chicken breast halves
seasoning salt to taste
1 tablespoon olive oil
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) package dry onion soup mix
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown.
Then place the chicken in a 9x13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve.
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REVIEWS
Reviewed on Jun. 29, 2007 by
Conner
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Conner
Jun. 29, 2007
My family thought this was great. I only used half the pack of onion soup mix and I used cream of mushroom soup b/c that's all I had on hand. I also used about 6oz of sour cream. I just baked the chicken, no browning it in the pan, not neccesary. Very good dish.
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6 users found this review helpful
My family thought this was great. I only used half the pack of onion soup mix and I used cream...
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Reviewed on Jan. 12, 2007 by terpette
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terpette
Jan. 12, 2007
I made this last night, and followed the helpful hints of the other reviewers. We didn't brown the chicken first, and it still turned out amazing! My bf and I wanted to eat all of it! Soooooo yummy.
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5 users found this review helpful
I made this last night, and followed the helpful hints of the other reviewers. We didn't brown...
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Reviewed on Dec. 7, 2005 by
TIMMEREDITH
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TIMMEREDITH
Dec. 7, 2005
As per other suggestions, I used half of a packet of onion soup mix and several big scoops of sour cream instead of a full 16 ounces. I arranged four big boneless breasts in my pyrex dish and only covered three with the sauce. The uncovered one I used to feed my kids--it was still plain enough for them this way.
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5 users found this review helpful
As per other suggestions, I used half of a packet of onion soup mix and several big scoops of...
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Reviewed on Feb. 21, 2003 by CookingJenn
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CookingJenn
Feb. 21, 2003
We LOVED this recipe!! Granted, we did it totally different. I used two chicken breasts so I cut all the ingredients pretty much in half. I browned the chicken and used italian bread crumbs. Then instead of baking it, in a bowl I mixed the whole can of soup, half the onion soup, a very big tablespoon of sour cream, about a quarter cup white wine, and 3/4 of the can of water and mixed together. After that, I poured the soup mixture into the pan with the chicken and let it simmer for about 15-20 minutes. I made rice on the side and also made busicuits. There was enough gravy for everything and it was amazing!! Thanks for the idea!!!!
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4 users found this review helpful
We LOVED this recipe!! Granted, we did it totally different. I used two chicken breasts so I...
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Reviewed on Mar. 27, 2008 by
ATLMICHELLE
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ATLMICHELLE
Mar. 27, 2008
I need to stop trying recipes that use canned soup.
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3 users found this review helpful
I need to stop trying recipes that use canned soup.
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Reviewed on Sep. 9, 2006 by
meredith
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meredith
Sep. 9, 2006
I made this dish using chicken tenders to cut down on the amount of cooking time. I took the suggestion of other users and only used 8 oz of sour cream, however I did use a full package of lipton onion soup mix and it turned out to be a little bit too salty. I'm sure I will make this again, but will try to cut down on the soup mix. Also, I lined the baking dish with foil before placing it in the oven and this proved a very easy clean up.
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3 users found this review helpful
I made this dish using chicken tenders to cut down on the amount of cooking time. I took the...
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Reviewed on Mar. 26, 2003 by Tracy
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Tracy
Mar. 26, 2003
This recipe is very quick and easy. Just mix and toss it in the oven for 30 minutes. I mixed together the onion mix, sour cream and cream soup before browning the chicken breasts. So the flavors would have a chance to meld together. I used cream of chicken and broccoli soup and french onion dip mix since it's what I had on hand. It turned out great. The chicken was very moist. I served it with a side of broccoli to compliment it.
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2 users found this review helpful
This recipe is very quick and easy. Just mix and toss it in the oven for 30 minutes. I mixed...
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Reviewed on Aug. 29, 2002 by A277387
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A277387
Aug. 29, 2002
I only make this in the winter - but it's wonderful and cozy on our chilly New England nights. My boyfriend asks for it often. I use the entire recipe as is, but for 4 chicken breasts not 6. We serve it over white rice, which the gravy goes wonderfully with. We take the leftovers for work. You must try. Just be sure to brush when you’re done.
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2 users found this review helpful
I only make this in the winter - but it's wonderful and cozy on our chilly New England nights....
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Reviewed on May 12, 2008 by
HOLLYHOLLY
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HOLLYHOLLY
May 12, 2008
This was very easy to prepare and was a welcome change to my normal chicken recipes. It tastes like onion dip smothered chicken. Next time, however, I would use less sour cream. The flavor was a bit overpowering. I served this with white rice and used the extra sauce on top of it. Really good!
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1 user found this review helpful
This was very easy to prepare and was a welcome change to my normal chicken recipes. It tastes...
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Reviewed on Jul. 20, 2007 by
Lori
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Lori
Jul. 20, 2007
nice and easy... great creamy sauce
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1 user found this review helpful
nice and easy... great creamy sauce
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