Skin and trim chicken; mix sour cream with Worcestershire sauce, garlic powder and lemon juice.
Dip chicken breasts into mix and completely cover chicken.
Crush bread stuffing and roll chicken in it.
Place in a 9 x 12-inch baking dish.
Melt margarine and dribble over chicken.
Bake at 350\u00b0, uncovered, for 1 hour or until chicken is done.
Bake chicken with 4 cups water, onion and bouillon cubes at 350\u00b0 for 45 minutes.
(Season if desired with salt, pepper and garlic powder).
Take chicken out of drippings and set aside; add pint of sour cream to drippings and mix well.
Return chicken to sour cream mixture; bake at 200\u00b0 for 30 minutes and serve. Garnish with parsley sprigs.
Mix together diced chicken, soup, sour cream, chilies and flavor in saucepan.
Cook over medium heat until boiling.
Fry tortillas in oil
until flexible.
Place 2 heaping tablespoonfuls chicken mixture on each tortilla.
Place in casserole.
Top with cheese and onion.
Bake, uncovered, at 350\u00b0 about 30 minutes.
Mix together, chicken, peas, sour cream, and soup.
Pour in greased casserole.
Top with cheese. (I have used monteray too).
Top with ritz crackers.
Pour melted butter on top of crackers.
Cover and bake at 350 degrees for 20 minutes and uncover and bake another 15-20 minutes.
You may also use boneless, skinless raw chicken breast. Just lay 4 breast in baking dish and cover with peas, sour cream and soup. Followed by cheese and crackers. You will have to cook about an hour total.
For the dip, mix the sour cream, salsa and parsley together in
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Layer tortilla chips in the bottom of the prepared baking dish.
Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.
In a ziploc baggie, combine flour and seasonings.
Add chicken and shake to coat.
Melt butter in a large skillet.
Brown chicken in butter, about 4 minutes per side.
Add soup and onions to skillet.
Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
Stir in sour cream.
Serve with mashed potatoes or rice.
Combine cream of chicken soup and sour cream in large baking dish.
Prepare chicken breasts for cooking.
Cover each breast with dry beef.
Wrap bacon around it and secure with a toothpick. Place on top of the cream of chicken soup/sour cream.
Cover the top with slivered almonds.
Bake 45 minutes to 1 hour in 350\u00b0 oven or until done.
Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.
To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
Mix flour and seasonings.
Coat chicken.
Melt butter in skillet.
Add chicken and cook until browned.
Add soup and onions.
Cover and cook over low heat 10 minutes or until done. Sir in sour cream.
Serve with mashed potatoes or rice if desired. Yield:
Serves 4.
Pepper, but do not salt chicken breasts.
Wrap slice of bacon around each half of chicken breast.
Place layer of dried beef in bottom of baking dish.
Arrange bacon wrapped chicken on beef slices.
Cover with mixture of chicken soup, sour cream and cream cheese.
Cover pan tightly with foil.
Place in oven for 2 hours. When tender, remove foil and let brown slightly.
Serve on hot rice.
In a bowl, mix cream of chicken soup and sour cream. Set aside.
Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9x13-inch baking dish.
Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400\u00b0F for 1 hour.
Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
Crumble dried beef into the bottom of a baking dish.
Wrap each chicken breast with a bacon strip.
Arrange chicken breasts on layer of dried beef.
Mix sour cream with undiluted mushroom soup.
Pour over chicken breasts.
Bake for 2 1/2 to 3 hours at 275\u00b0.
Serve gravy over rice.
Combine sour cream with seasonings.
Dip chicken pieces into sour cream mixture, then coat with bread crumbs.
Pour melted butter into baking pan.
Place chicken in pan.
Bake at 400\u00b0 for 1 hour or until tender.
Works great with boneless skinless chicken breast, lite sour cream.
Combine all ingredients except bread crumbs and butter.
Place chicken breasts in sour cream mixture.
Cover and marinate in refrigerator for at least 8 hours.
Heat oven to 350\u00b0.
Remove chicken from sour cream mixture and roll in bread crumbs.
Place chicken in 9 x 13-inch greased pan.
Bake for 45 minutes.
Drizzle melted butter over chicken and bake for 10 to 15 more minutes. Makes 8 servings.
Heat butter; saute onions or shallots for 4 minutes.
Sprinkle chicken with salt and pepper.
Remove onions and saute chicken until lightly browned and cooked through.
Remove coated chicken. Return onions to pan.
Stir in sour cream and dill until hot. Arrange chicken on platter.
Pour cream mix over.
Garnish with fresh dill.
Place a slice of cheese and a slice of ham on each chicken breast and roll up.
Place chicken rolls in a greased casserole dish and cover with mushrooms. Combine undiluted soup, sherry and sour cream. Stir until blended.
Pour over chicken and dust with paprika.
Bake at 350\u00b0 for 1 1/2 hours.
Mix flour and seasoning. Coat chicken. Melt butter in skillet. Add chicken and cook until browned. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Stir in sour cream. Serve with mashed potatoes or rice if desired.
Preheat oven to 350\u00b0. Mix together 1 cup sour cream, 1 cup cheese, chicken, 1/4 cup salsa, cilantro and cumin. Spoon 1/4 cup chicken mixture on each tortilla. Place seam side down in baking dish (13 x 9). Top with remaining 3/4 of salsa. Cover. Bake for 30 minutes. Sprinkle with remaining cheese. Continue to bake until cheese melts. Top with lettuce and chopped tomato. Serve with remaining sour cream.
Combine the first four ingredients and rub over chicken.
Place chicken in crock pot.
Combine the soup, sour cream, broth and mushrooms.
Pour over chicken.
Cover and cook on low for 4-8 hours or until a meat thermometer reads 170\u00b0.
Thicken the sauce if desired.