Lizzy's Creamy Chicken Bake Recipe - Allrecipes.com
Lizzy's Creamy Chicken Bake Recipe

Lizzy's Creamy Chicken Bake

Recipe by  

"A delicious, creamy chicken; the sauce can be used for gravy on mashed potatoes, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Mar 27, 2008

I need to stop trying recipes that use canned soup.

 
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.

 
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!!!!

 
Dec 07, 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.

 
Oct 16, 2012

Cooked it tonight for dinner. It was good. We will cook it again for sure! I followed some of the other helpful hints and we added a little white wine, and only used half the bag of onion soup mix and it turned out yummy! I cooked it with angel hair pasta and dribbled some of the sauce from the cooked chicken over the pasta and it was delish! Good recipe for young eaters too, my 4 year old loved it!

 
Sep 09, 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.

 
Feb 23, 2009

This was great! I added egg noodles with mine to make a main dish. The kids even liked it.

 

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Nutrition

  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 862 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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