I need a recipee for sour cream chicken..?

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!I need a recipee for sour cream chicken..?
I hope this is what your looking for


Sour Cream Chicken





Ingredients:





1.25 lbs. Chicken breast, boneless skinless


1 cup Onions, Chopped


1.5 Tablespoons Paprika


½ teaspoon Salt


2 cups Chicken broth, fat free


2 cups Sour Cream, fat free


2 teaspoon Flour





Method:





Lightly spray pan (oven safe dish) with cooking spray and place chicken breasts in pan


Bake in a 350 degree oven for 20 minutes


Sautee onions in a skillet (use cooking spray) until translucent, not brown


Add chicken broth, paprika, and salt – reduce stove to low heat.


Stir flour into the sour cream, mix well


Slowly add sour cream mixture to the broth, mix well


Add reserved chicken breasts and simmer until chicken is heated through and the sauce has thickened.


Yield: 5 Servings, 4 ounce chicken breastsI need a recipee for sour cream chicken..?
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.
http://www.recipezaar.com/42271


http://www.recipezaar.com/12522





http://www.recipezaar.com/108651
Try out this site they have lots of recipe for what you are looking for





http://cookcity.blogspot.com
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.
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.
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.
Well, ';Sour Cream Chicken'; is kind of a broad title... but I found some tried %26amp; 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


_________________________





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.


_______________________





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).

Can i alternate cream of chicken instead of cream of muchroom...?

I am making green bean caserole on thanksgiving, and myself and a few family member do not like cream of mushroom, or mushrooms at all. So what i want to know is in the recipe can i use cream of chicken instead of cream of mushroom?Can i alternate cream of chicken instead of cream of muchroom...?
You can but it wont taste the same..Just make a small portion a few days ahead of time and experiment with it..I'm sure it will still be good , just not the same. My sister makes hers with cream of chicken too.Can i alternate cream of chicken instead of cream of muchroom...?
I don't see why not sounds good to me.
yes...but cream of celery would be better
why yes you can! Bon Appetite!!
Yes, or asparagus soup. Either would go well.
i PREFER chicken to mushroom in this instance also


it works brilliantly, you will love it
Cream of Celery works as a sub too.
Sure and it will taste sooo good.
Yes, or else what I do is put the cream of mushroom in the blender to obliterate the mushroom pieces. They also make a cream of celery if you think the chicken flavor might be overpowering.
it will change the flavor a bit and instead of mushroom pieces you will have chicken bits but you sure could substitute
GO FOR IT!!!!
you can use the same recipe and just change the soup for the bean casserole.

How do you make cream of chicken soup?

Fast Cream of Chicken Soup


2 Tablespoons of margerine or butter


3 Tablespoons of all purpose Flour


3 Cups of chicken broth


1 cup of light cream or milk


1 1/2 cups of chopped cooked chicken


In a large sause pan melt margerine


Stir in flour and dash of pepper. Add chicken broth and cream or milk. Cook and stir until bubbly. cook and stir one minute more.Stir in chicken ; and heat through. If desired garnish with snipped parsley. Makes 3 main dish servings.How do you make cream of chicken soup?
buy it in a campbells can dumb!!! sorryHow do you make cream of chicken soup?
Take some fresh chix stock and thicken it with roux. Roux is flour cooked in butter, Cook the soup base with diced carrots celery and onions. Using a food processor or blender, puree the soup add some hot heavy cream, This is your cream base to this add cooked diced chicken and some cooked veg if you like. Corn goes nice here. Season with s%26amp;p
go to allrecipes.com!
Buy a can of Campbells Cream of Chicken Soup





or look on this recipe web site:





http://www.allrecipes.com

Boneless, skinless chicken breast and Cream of chicken soup???

Do you put them in the oven/bake together when youre going to serve over rice???


Do you add water to the soup or cook without???


Please give some tips......Boneless, skinless chicken breast and Cream of chicken soup???
I put cream of chicken soup over it by itself onto the chicken when it is raw. Cooking it with the soup helps to add more flavor and makes the chicken more tender.Boneless, skinless chicken breast and Cream of chicken soup???
Put the breasts in a roasting pan. Dilute the soup with milk instead of water so it stays creamy. Also, to kick up the dish a little you can always add sliced onions or mushrooms. Pour the soup over chicken.





Also, I like it better with Cream of Mushrooms but whatever you prefer.
I've made them in the oven together. I add a little bit of water to the can of soup (about 1/4 cup), stir it up, then pour over the chicken. For a bit of color, I sprinkle paprika, garlic powder, parsley flakes, salt and pepper over the top. It also tastes good when you add sliced mushrooms and onions to the soup mix.
Use one can of cream of chicken or cream of mushroom soup, one soup can of milk, and a little chopped garlic. (I throw in a can of mushroom too.) mix all together in baking dish, then add chicken; season salt and pepper. Bake and serve on top of steamed rice.
Is this what you are tyring/want to make?





Cheesy Chicken %26amp; Rice Casserole





Ingredients:


1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


1 1/3 cups water


3/4 cup uncooked regular long-grain white rice


1/2 tsp. onion powder


1/4 tsp. ground black pepper


2 cups frozen mixed vegetables


4 skinless, boneless chicken breasts halves


1/2 cup shredded Cheddar cheese











Directions:





Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.





Top with the chicken. Season the chicken as desired. Cover.





Bake at 375掳F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.





Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.





Trim It Down: Use Campbell's庐 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.





Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.





Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Will freezing adversely affect leftovers of brown rice prepared with cream of chicken soup and milk?

There's also chicken breast and some butter in it.





I think I've heard that freezing things that contain milk is not recommended... is this true? Since I used milk and cream of chicken soup to make the rice (instead of water), should I avoid freezing?





Thanks.Will freezing adversely affect leftovers of brown rice prepared with cream of chicken soup and milk?
No, that'll be okay. The rice will probably absorb more of the soup by the time you reheat it. You shouldn't freeze milk by itself because the water and fat components separate when thawed, but as an ingredient, it's fine.Will freezing adversely affect leftovers of brown rice prepared with cream of chicken soup and milk?
No it shouldn't affect it, just make sure whatever you put it in has all the air pushed out. For Instance, if you are using a zip- lock bag, push all the air out before you zip it. This avoids freezer burnings, or having your food tasting stale.
Hi: I wouldn't freeze it, not only would the dairy in it probably separate, but I think the texture of the rice would be altered (and not in a good way!)
I don't see the problem. Ice cream has milk in it. I freeze all sorts of leftovers. The two things I wouldn't freeze are sour cream and cheese, it changes the texture.

internet explorer

Looking for a certain chicken, sour cream and noodle recipe?

My mom use to make a dish that included chicken, sour cream, noodles with onions and green peppers. Can anyone help me? Do you have a similar recipe?Looking for a certain chicken, sour cream and noodle recipe?
Could this be it? It has all the ingredients you mentioned.





CHICKEN OR HAM AND NOODLE CASSEROLE





2 tbsp. butter


1/2 c. chopped onion


1/2 c. chopped bell pepper


1 (10 1/2 oz.) can cream of mushroom soup


1 c. dairy sour cream


2 c. cubed chicken or ham, cooked


1 (8 oz.) pkg. noodles, cooked and drained


1 (10 oz.) pkg. mild cheddar cheese, grated





In a 2 quart saucepan, melt butter. Saute onion and peppers. Remove from heat. Stir in soup and sour cream. In a 2 quart buttered casserole, layer 1/2 each of noodles, cheese, meat and soup mixture. Repeat with remaining amounts ending with cheese on top. Bake in preheated oven at 350 degrees for 30 minutes. Yields: 6 to 8 servings.Looking for a certain chicken, sour cream and noodle recipe?
Is this the one you're looking for? You could leave out the creamed corn.





COCK-A-DOODLE CASSEROLE from cooks.com:


http://www.cooks.com/rec/view/0,168,1311鈥?/a>

Can anyone suggest me good ';cream of chicken soup '; beside Erin and campbell?

which are Famous Soup Brands in Asia?Can anyone suggest me good ';cream of chicken soup '; beside Erin and campbell?
this one?





Cream of chicken soup





Ingredients (serves 6)


2 teaspoons olive oil


1 leek, halved, washed, cut into short, thin strips


2 celery sticks, trimmed, thinly sliced


2 carrots, peeled, thinly sliced diagonally


60g reduced-fat dairy spread


1/3 cup plain flour, sifted


1/3 cup light thickened cream


6 cups chicken stock


2 cups shredded, cooked chicken


1/4 cup flat-leaf parsley leaves,finely chopped


Method


Heat oil in a large saucepan over medium heat. Add leek, celery and carrot. Cook for 6 to 7 minutes or until vegetables are soft. Transfer to a plate.


Melt spread in saucepan over medium heat until foaming. Stir in flour. Cook for 1 minute. Remove from heat. Gradually whisk in cream and stock. Return to heat. Stir until mixture comes to the boil.


Return vegetables to saucepan. Add chicken. Stir until warmed through. Stir in parsley. Ladle soup into bowls and serve.





http://www.taste.com.au/recipes/965/crea鈥?/a>





http://southernfood.about.com/od/chicken鈥?/a>


(*-*)Can anyone suggest me good ';cream of chicken soup '; beside Erin and campbell?
i don't know any soup brand but i like pizza hut's creamy chicken soup