Baked Sour Cream Chicken - Rich and decadent.
By Jody Allen
Baked Sour Cream Chicken
This dish is a great option when you really don’t feel like cooking.
It hardly takes any effort at all to throw together and chuck in the oven. Delicious served with hot buttered noodles or crunchy Italian bread on the side.
serves
4time needed
prep cookingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 434g serve |
Qty per 100g |
|
| Energy | 3656kJ | 842kJ |
| Protein | 31g | 7g |
| Fat,total | 55g | 13g |
| -saturated | 17.9g | 4.1g |
| Carbohydrate | 37g | 8g |
| -sugars | 4.02g | 0.93g |
| Dietary Fibre | 1.28g | 0.29g |
| Sodium | 1396mg | 322mg |
Ingredients
- 4 Chicken Breast Fillets skin removed
- 1 cup Sour Cream
- 1 tbsp Olive Oil
- 200 grams Bacon Rashers Chopped Roughly
- 1 tbsp Garlic crushed
- 1 Can Cream Of Chicken Soup
- 1 cup Peas frozen
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Method
- Preheat oven to 180 degrees.
- Heat a frypan and add the olive oil, bacon and garlic and cook for two minutes before adding the chicken breasts.
- Brown the chicken breasts until lovely and golden on both sides (don't cook through) and pour the bacon and chicken into a baking tray.
- Mix together the sour cream and cream of chicken soup and pour over the top.
- Bake for 40 minutes. Add the peas 10 minutes before end of cooking time and serve immediately.