Prep 15 mins
Cook 40 mins
This is from a 1990 Good Housekeeping magazine. I love the taste of the onions. I serve with macaroni salad or potato salad.
- Remove skin from chicken.
- On wax paper, combine onions and next three ingredients.
- Brush chicken pieces with sour cream.
- Coat with onion mixture.
- In a 9 X 13 baking dish arrange chicken.
- Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.
Wow...this is a great recipe. The chicken was very moist and juicy. I used fat-free sour cream and hot paprika. It was an easy meal to prepare with great results. Thanks, riff, for sharing your secret. The crunch onions were a brilliant idea.
I loved this recipe & used the 6oz can of French's Fried onions with 2 slices of white bread (crumbled in a food processor first.) The tip about the onion dip as the base is a very good one. I used Friend's toasted onion & got fabulous results. Be careful about the salt...the onions have quite a bit so taste your dry mixture before covering the chicken. I used bonless breasts & boneless thighs & had a hotter oven...375 & cooked this dish for approximately one hour. No one could guess what I used to make this dish, & being a bit of a food snob...I didn't tell them!!!! I did share this recipe with my co-worker (a chef) who plans to make this for her husband. As we like to say, this recipe is a "keeper". A FOODIE
This is 5+ stars for us. I used onion garlic croutons that I crushed and instead of the sour cream I used french onion dip. It was sooooooo good and very easy and fast to put together. I will be making this again on a regular basis. Thanks riffraff for such a wonderful recipe.