Diane'S Chicken Sour Cream
Diane's Chicken Sour Cream offers a creamy, comforting dish with tender chicken baked in a rich sour cream and onion soup mixture. Its savory flavor profile makes it perfect for family dinners or casual gatherings, delivering satisfying comfort with minimal effort and maximum flavor.
Ingredients
Instructions
- Mix sour cream, dry onion soup mix, and milk in a bowl.
- Pour the mixture over the cut-up chicken fryer pieces in a baking dish.
- Cover the dish with foil or a lid.
- Bake at 350°F (175°C) for 1 hour and 30 minutes.
- Serve hot and enjoy!
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the sour cream mixture. If you don't have dry onion soup mix, you can use a combination of onion powder and dried herbs. Feel free to experiment with different herbs like thyme or rosemary for added flavor. This dish can also be made with boneless chicken breasts for a quicker cooking time.
Serving Suggestions
Serve this dish hot, paired with fluffy rice or mashed potatoes to soak up the creamy sauce. Steamed vegetables or a fresh salad make excellent sides for a well-rounded meal. It also pairs beautifully with My Mom'S Chicken Salad for a delightful lunch the next day.
Storage & Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish with a splash of milk or chicken broth to retain moisture, cover, and heat in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Diane'S Chicken Sour Cream contains roughly 1126 calories, with 97g protein, 55g carbohydrates, and 55g fat. It is an excellent source of protein (193% of the Daily Value), iron (44% of the Daily Value), and vitamin A (26% of the Daily Value). Note that it is relatively high in sodium, at 653mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken instead of a whole fryer?
Yes, boneless chicken breasts or thighs can be used for a quicker cooking time. Adjust the baking time to about 45 minutes or until the chicken is cooked through, ensuring the internal temperature reaches 165°F (75°C).
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream, offering similar creaminess and tang. You can also use crème fraîche for a richer flavor. If you prefer a dairy-free option, try cashew cream or a plant-based sour cream alternative.
Can I make this ahead of time?
Absolutely! You can prepare the chicken and sauce mixture a day in advance. Just cover it and store in the refrigerator. When ready to cook, allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).