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.
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.
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.
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
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.
Lightly dust chicken chunks with some flour- just
Preheat oven to 350 degrees.
In a plastic bag, combine flour, salt and pepper.
Shake to coat chicken with flour mixture.
Melt butter in casserole dish or skillet.
Brown chicken on all sides.
Mix in sour cream, broth, mushrooms and paprika.
If skillet is not oven proof, transfer to a casserole dish.
Cover and Bake 45 minutes or until chicken is tender.
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.
Mix salt,pepper, and paprika in small bowl and rub over each piece of chicken and place in crock pot.
Mix wine and chicken soup together and pour over chicken.
Cook on low for 6-8 hours or high for 2-3.
Remove chicken from crock pot and place on plate. Stir sour cream into sauce mixture in crock pot. Return chicken to pot for about 5-10 minutes longer to heat through.
*Serve over white rice.
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic and pepper in a large deep bowl with a lid. Add chicken breasts and coat well.
Allow to marinate in the sour cream mixture overnight in the refrigerator, covered.
Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
Secure the cover onto the slow cooker and cook on Low for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
o 325\u00b0F.
Clean chicken well, and cut into pieces
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.
Arrange chicken (not overlapping).
Combine soup, sherry and sour cream.
Pour over chicken and mushrooms.
Sprinkle with paprika.
Bake at 350\u00b0 for 1 1/2 hours.
Mix together the sour cream, lemon juice, Worcestershire sauce, Lawry's salt, paprika and pepper. Marinate chicken breasts overnight.
Prior to baking, roll chicken breasts in bread crumbs and place in baking dish.
Pour the butter over chicken. Bake at 350\u00b0 for 45 minutes.