*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My family thought this was great. I only used half the pack of onion soup mix and I used cream of mushroom soup b/c that's all I had on hand. I also used about 6oz of sour cream. I just baked the chicken no browning it in the pan not neccesary. Very good dish.
We LOVED this recipe!! Granted we did it totally different. I used two chicken breasts so I cut all the ingredients pretty much in half. I browned the chicken and used italian bread crumbs. Then instead of baking it in a bowl I mixed the whole can of soup half the onion soup a very big tablespoon of sour cream about a quarter cup white wine and 3/4 of the can of water and mixed together. After that I poured the soup mixture into the pan with the chicken and let it simmer for about 15-20 minutes. I made rice on the side and also made busicuits. There was enough gravy for everything and it was amazing!! Thanks for the idea!!!!
As per other suggestions I used half of a packet of onion soup mix and several big scoops of sour cream instead of a full 16 ounces. I arranged four big boneless breasts in my pyrex dish and only covered three with the sauce. The uncovered one I used to feed my kids--it was still plain enough for them this way.
Cooked it tonight for dinner. It was good. We will cook it again for sure! I followed some of the other helpful hints and we added a little white wine and only used half the bag of onion soup mix and it turned out yummy! I cooked it with angel hair pasta and dribbled some of the sauce from the cooked chicken over the pasta and it was delish! Good recipe for young eaters too my 4 year old loved it!
I made this dish using chicken tenders to cut down on the amount of cooking time. I took the suggestion of other users and only used 8 oz of sour cream however I did use a full package of lipton onion soup mix and it turned out to be a little bit too salty. I'm sure I will make this again but will try to cut down on the soup mix. Also I lined the baking dish with foil before placing it in the oven and this proved a very easy clean up.
I only make this in the winter - but it's wonderful and cozy on our chilly New England nights. My boyfriend asks for it often. I use the entire recipe as is but for 4 chicken breasts not 6. We serve it over white rice which the gravy goes wonderfully with. We take the leftovers for work. You must try. Just be sure to brush when you re done.
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