Chicken in Sour Cream (Best Recipe I Have Found)

READY IN: 2hrs 15mins
Recipe by Elijon

I absolutely LOVE this recipe and have not seen this version on this site. My grandma made at least a dozen versions of this and finally found the best. I have to agree, this is amazing. I've tried the other versions of this recipe. They are not half as good as this one. This is my entire family's favorite--possibly the only dinner we can all agree on.

Top Review by bmcnichol

Made for Spring PAC 2008. This was good and easy to make. I followed the recipe as written other then I used brown rice as that is all I had and I used cooked bacon because of the review by another reviewer. My family enjoyed this.

Ingredients Nutrition

  • 6 whole boneless skinless chicken breasts, halved
  • 12 slices bacon, raw
  • 2 (4 ounce) packages dried beef (NOT beef jerky!!)
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 2 cups sour cream
  • 1 (8 ounce) package Philadelphia Cream Cheese
  • 4 cups long grain and wild rice blend (I use Uncle Ben's)

Directions

  1. Preheat oven to 350°F.
  2. Pepper (don't salt) the chicken breasts.
  3. Wrap bacon around each breast.
  4. Place layer of beef in the bottom of the baking dish and arrange bacon wrapped chicken on top of beef slices.
  5. Combine chicken soup, sour cream, and cream cheese, mix till completely blended; pour over the chicken breasts.
  6. Cover tightly with foil and bake at 350°F for 2 hours. When chicken is tender, remove foil and brown lightly.
  7. About 30 minutes before chicken is done, prepare the wild rice.
  8. Serve chicken hot over rice.

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