Recipe by Holly Hoekman
"This is so easy and good! Try serving it over white rice."
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of chicken soup
skinless, boneless chicken breasts
Did most of the 'tweaking' as suggested by others. This recipe is kind of like a template for you to build off of. I added a couple cloves of crushed garlic, s&p, Parm cheese, a dash of dried green onions, and used cream of mushroom soup(it's what I had). Loved the end result.
I hate to bash the ideas of others, but I made this last night, and I found it to be really gross. I followed the recipe exactly, and it basically tasted like cream of chicken soup gone wrong. I couldn't finish eating it. I would not recommend this recipe.
For a quick, easy meal this is excellent. I didn't think it would be as good as it was with the small list of ingredients! I added garlic and season salt and parmesean cheese on top. A winner with my family, thanks.
I had 1/2 container left-over store-bought spinach dip, was looking for a recipe to use it up, and found a winner with this one! I followed some of others' suggestions: Mixed 1/2 tsp. minced garlic with Healthy Reqst. cream of mushroom soup (instead of cream of chix) and put them in a blender with the white wine. Then I lightly sprinkled seasoned salt, poultry seasoning, and pepper on chix breasts (only used seasoned salt on one side vs. both sides) and tenderized the chix breasts with a Jaccard tenderizer (has 10 little knives in it). I poured a little of the soup mixture in the bottom of the casserole dish and sprinkled 1/4 cup diced onions on the soup. Then I placed the chix breasts in the dish, poured the remaining soup mixture on top, and sprinkled 1/4 cup diced onions on top. Baked it for 1/2 hr., took it out of the oven, spooned the spinach dip on top, and baked it for another 1/2 hr. It looked beautiful and tasted wonderful -- it's definitely a "company" dish! It IS a little soupy, but worked well with the linguine I served. A definite keeper!
We all enjoyed this very well! I didn't have wine on hand, so I used New Castle beer and it was wonderful! I also took some suggestions i read and added 1/2 bag frozen spinach(thawed and drained), 3 tblsp Parm. cheese, 1 clove garlic, 2 tsp oregano and a little pepper. Couldn't have been better! Thanks so much for a great recipe!
easy to make. substituted cream of mushroom for the cream of chicken. added pepper, garlic, basil and oregano. Cooked the recipe in the electric pressure cooker with 5 chicken breasts. I easily could have used 6 breasts. There was lots of sauce left over. I thickened it with a little with flour after removing the chicken. served it with rice, but would have went much better with pasta.
Perfect. So simple and with a few spices as suggested by other reviewers - Papirka, garlic powder & parmesan cheese. It was a hit.
so simple and tastes great. I used cream of chicken w/herbs. I think maybe the sauce could be thinned a little (more wine?..lol)I also thought adding artichokes may taste good. Haven't tried that yet. Definitely will make again
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make cheesy chicken chimichangas in a savory sauce.
See how to make chicken breasts in a creamy dill and caper sauce.