This dish isn’t very photogenic, but it sure is good. It comes from a cookbook called Adventures in a Culinary Vein, published by the Cincinnati Hoxworth Blood Centers. It’s very easy to put together, bakes for an hour and a half, resulting in tender chicken with a thick, delicious sauce.
SOUR CREAM BAKED CHICKEN
- 3 chicken breast halves, each cut into four pieces
- 1 package of dry onion soup mix
- 1 can cream of mushroom soup
- 1 cup sour cream
Preheat oven to 325 degrees F. Get out a large shallow baking dish – mine is about 12×12 inches.
In the baking dish, combine onion soup mix, undiluted cream of mushroom soup and sour cream. Place pieces of chicken in the soup mixture and turn to coat each piece.
Bake uncovered @ 325 degrees F for an hour and a half, stirring after 45 minutes.
Makes 4-6 servings
I like to serve this chicken and rich sauce with mashed potatoes and steamed Brussels sprouts
I have a note in my recipe binder: “First made 3/17/91 – everyone loved – very flavorful.”
Granddaughter Dolphin (as she is known here) was on hand to talk about her latest computer game while I was cooking dinner.