I need a recipee for sour cream chicken..?

Question

My mom used to make it all the time and it was my favorite. NOw i'm trying to learn to make it. I need the exact recipe. i'm a horrible cook so its a first time thing for me. So i'm talking measurements and all please and thank you!

Answer 1

You can cut this recipe in half if need be:
Sour Cream Chicken

12 Servings
Ingredients:
12 Chicken breasts
2 c Sour cream
1 Lemon; juice of
2 ts Worcestershire sauce
1/4 ts Celery salt
1/2 ts Paprika
Pepper to taste
1/4 ts Onion salt
1/4 ts Garlic salt
1 1/2 c Fresh bread crumbs
1/2 c Melted butter

Butter a glass baking dish. Combine sour cream,
lemon juice, worcestershire sauce, celery salt,
paprika, pepper, onion salt and garlic salt. Pour
over chicken in baking dish and marinate overnight
in the refrigerator.

When ready to cook, sprinkle with bread crumbs and
half of the butter. Bake, covered, 45 mintues at
350°. Uncover, drizzle with remaining butter and
bake an additional 15 minutes.

Answer 2

This one's really easy and good. Serve the sauce over baked potatoes and accompany with steamed broccoli.

For six servings
1.5-2 lbs boneless, skinless chicken pieces (thighs and breasts.)
1 20 oz. can cream of chicken soup
1 lb. sour cream
1 cup dry sherry
1 15 oz. can sliced mushrooms, drained.

Combine everything except chicken and mushrooms in a lasagna pan. Stir until well blended. Stir in mushrooms. Add chicken pieces, spooning sauce over them so they are covered. Bake, at 375 for an hour or so, until the sauce is bubbly and just beginning to brown. Allow to stand for 10 minutes or so before serving.

Answer 3

The Chicken with sour cream that we make at home is called chicken paprikash. Not sure if thats what you're looking for if it is here's a recipe for you:

INGREDIENTS
1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped onion
1 tablespoon paprika
1/4 cup white wine
1/4 cup chicken broth
1/2 cup sour cream

DIRECTIONS
In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.

Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.

Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.

Answer 4

BAKED CHICKEN BREASTS WITH MUSHROOMS
AND SOUR CREAM

6 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 c. sour cream
1/4 c. sherry
1/2 lb. sauteed mushrooms

Place chicken breasts in oven proof baking dish, do not overlap. Combine soup, sour cream, mushrooms and sherry. Spoon over chicken and sprinkle lightly with paprika. Bake at 375 for 1 hour or until dish begins to brown.


CHICKEN BREASTS IN SOUR CREAM

3 boned chicken breasts
1 c. sour cream
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. each salt and pepper
1/2 tsp. paprika
1/2 box garlic croutons

Mix sour cream with all seasonings. Coat each piece of chicken heavily and put in glass baking dish.
Crush croutons and sprinkle over chicken.

Bake at 350 degrees for 45 minutes to 1 hour.

Answer 5

Well, "Sour Cream Chicken" is kind of a broad title... but I found some tried & true recipes in my HD that may be close to what your mother made. HTH


Unforgettable Chicken Casserole
Makes 6 to 8 servings

3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.

Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.

--Southern Living, Dec. 2004
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HOT CHICKEN SALAD

Mix well:
1 can cream of chicken soup
1 Cup Sour Cream
1 Cup Mayonnaise

Add:
1/2 Cup chopped almonds
1/2 Cup chopped Scallions
2 Cups diced celery
2-3 Cups of pre-cooked chicken, coarsely chopped
2 Tbsp. chopped pimentos
2 tsp. of lemon juice

Mix well and spoon into a buttered 9X13” baking dish

Topping:
2Tbsp. melted butter
½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter

Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more.
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Oniony Baked Chicken

Chicken:
1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks

Dip:
1 med (1 cup) cuke, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1½ teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed

Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture. Place drumsticks back in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.

Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.
Makes 4 servings (1 1/3 cups dip).

Answer 6

Try out this site they have lots of recipe for what you are looking for

http://cookcity.blogspot.com

Answer 7

http://www.recipezaar.com/42271
http://www.recipezaar.com/12522

http://www.recipezaar.com/108651