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.
Rub chicken with lemon juice.
Roll in flour, salt and pepper. Brown chicken in oleo.
Place in baking dish. Add remaining ingredients and cover with sour cream. Cover and cook in slow oven at 325\u00b0 until tender, 1 1/2 to 2 1/2 hours.
Remove from oven. Sprinkle
with cheese. Serves 4 to 6.
Rub chicken with lemon juice.
Roll in mixture of flour, salt and pepper.
Brown chicken in butter.
Place in baking dish.
Add remaining ingredients and cover with sour cream.
Cover.
Bake at 325\u00b0 for 1 1/2 to 2 1/2 hours.
Put chicken in baking dish.
Frost with sour cream.
Sprinkle with just a little garlic salt.
Put onion and garlic croutons on top of this.
Bake, covered, at 350\u00b0 for 1 to 1 1/2 hours.
aking sheets with parchment paper. For the dip, mix the sour cream, salsa
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 beef cubes with biscuit mix, salt, pepper, and
ixed chopped herbs. Pour the sour cream, remaining herbs and mustard into
Place the chicken breasts into a large saucepan.
For the Sour Cream-Honey Dressing, mix all ingredients until smooth.
Toss raspberries, blueberries and strawberries.
Toss or serve with Sour Cream-Honey Dressing.
nute, stirring constantly. Gradually add chicken broth and water; cook over
Saute onion in butter.
Brown chicken.
Sprinkle with paprika, salt and pepper.
Add 1 cup bouillon (increase as needed).
Cook over low heat until chicken is tender, 45 minutes to 1 hour.
Take out chicken; put on plate.
Add 1 tablespoon flour to sour cream; blend.
Add sour cream mixture to hot liquid.
Do not let boil; let warm.
Spoon over chicken for a gravy.
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.
Preheat oven to 400\u00b0F.
Cook cauliflower in boiling, salted water for 4 mins. Drain then transfer to a large bowl along with sour cream, 1/2 the cheese, bacon and chives. Season to taste. Spoon into a medium baking dish and top with breadcrumbs and remaining cheese. Bake for 10 mins, or until bubbling. Turn on broiler and broil for 2-3 mins, until golden brown.
Roll out the pastry to a 10 inch circle. Chill.
Preheat the oven to 400\u00b0F. In a 10 inch oven-proof frying pan, heat the powdered sugar with 5 tbsp water and the butter, heat for 2-3 minutes, until golden and caramelized.
Remove from the heat. Place the apricot slices cut-side-down in the syrup. Place the pastry circle on top of the apricots and gently press down. Bake for 25-30 minutes. Allow to rest for 10 minutes, then gently invert onto a serving plate or platter. Serve drizzled with sour cream.
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.
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.
Place chicken in large, covered baking dish.
Cover chicken with chicken soup.
Bake at 325\u00b0 for 1 hour or until chicken is done.
Remove chicken from the dish.
In the remaining soup, stir in sour cream and pour over chicken.
Serve.
Sour cream is also good on vegetables.
Mix the soup, sour cream, sherry and mushrooms (don't use juice) together.
Layer chicken in pan.
Pour sauce over chicken; sprinkle with paprika.
Bake for 1 hour at 400\u00b0.
Wrap each chicken piece with a slice of chipped beef, then wrap with bacon.
Place chicken in greased casserole dish and pour soup/sour cream mixture over.
Sprinkle with paprika.
Bake, uncovered, at 325\u00b0 for 2 hours.
Serve with green salad or fruit salad.