Sour Cream Chicken Recipe -
Sour Cream Chicken Recipe

Sour Cream Chicken

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"This is so easy and good! Try serving it over white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the sour cream, soup and wine. Mix well.
  3. Place chicken breasts in a 9x13 inch baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2007

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.

Most Helpful Critical Review
Sep 27, 2003

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.

Feb 27, 2006

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.

Aug 25, 2007

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!

Jun 07, 2008

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!

Sep 28, 2007

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.

May 22, 2006

Perfect. So simple and with a few spices as suggested by other reviewers - Papirka, garlic powder & parmesan cheese. It was a hit.

Nov 30, 2005

so simple and tastes great. I used cream of chicken w/herbs. I think maybe the sauce could be thinned a little (more wine? also thought adding artichokes may taste good. Haven't tried that yet. Definitely will make again


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 608 mg
  • 24%

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

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