Thursday, January 27, 2011

Sour Cream Chicken

A quick and easy "comfort food" recipe.

It has five ingredients.  How's that for simplicity?

 A package of boneless, skinless chicken thighs...

 A can of cream of celery soup mixed with sour cream,
 spread on top of the chicken.

Topped with breadcrumbs and Parmesan cheese,
and baked for 45 minutes.

Sour Cream Chicken
serves 4

1-2 pounds of chicken (either breasts or boneless, skinless thighs)
1-10.5 ounce can cream of celery soup
8 ounces sour cream
1/4 breadcrumbs
1/4 Parmesan cheese, shredded

Preheat oven to 350 degrees.

Coat a baking dish with non-stick spray.  Arrange chicken in dish. 

In a medium bowl, mix together soup (straight from the can; do not add milk or water) and sour cream.  Spread over chicken.  Sprinkle with breadcrumbs and then cheese.

Bake for 40-45 minutes, until hot and bubbly and the chicken is cooked through.


Mary O. said...

I work w/ teen moms (YoungLives - a division of YoungLife) and the girls are always asking for easy recipes w/ few items. this sounds yummy.
do the thighs have more flavor that breast meat?

Ginny said...

Hi Mary -- what a great job you have!

I think that dark meat has better flavor than white. Some say that dark meat is better health-wise than white. But also, chicken thighs are much less expensive than breasts.

Hope that helps.

Elizabeth said...

yum! I'm totally gonna try this one. It's sounds like my level of cooking complexity :). Thank you for sharing it!

Woody's Mom said...

I just made this tonight... hubby is a picky eater and made a face when I said celery soup and sour cream... then he smelled it cooking... and DEVOURED it. SO yummy!