Community Pick
Steven's World Famous To-Die-For Sour Cream Chicken
photo by um-um-good
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
- 1 (8 ounce) container sour cream or (8 ounce) container plain yogurt
- 1 box Ritz crackers (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or 1 box Chicken In A Biscuit crackers (you can substitute bread crumbs if you like)
- 1 cup sweet butter
- 1⁄2 cup parmesan cheese
- 2 tablespoons tarragon (for color and flavor) or 2 tablespoons marjoram (for color and flavor)
directions
- Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
- Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
- Melt half of the butter and pour on the bottom of a 9x13 baking dish.
- Dredge chicken in the cracker mixture and set in baking dish.
- Repeat until complete.
- Melt rest of butter and pour on top of chicken.
- Bake@ 350 for 35-45 minutes or until golden brown.
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Reviews
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I tried this recipe today - making it for someone else - but absolutely had to take some home for myself!! It was not only "world famous" it is "out of this world famous!!" I cooked it a bit longer to really crisp it up - and changed it to two servings - but still used enough chicken to fill up an 8 x 10 baking pan. I think I used more sour cream than called for in my scaled down recipe too - but - really and truly it is "to die for!!!" He's not lyin!!
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After seeing this as the number 1 recipe for some time, I had to see what the fuss was all about. I am still wondering. Not only was it incredible bland, but it is a heart attack waiting to happen. I suppose "To Die For" Sour Cream Chicken is an appropriate name. The only one in the family who enjoyed this lives outside and eats from a bowl.
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All those reviews. So many different opinions. I read them and decided on my game plan.I cut the chicken in strips as per the recipe. I cut the butter down to 1/2 cup. Half in the bottom of the pan, and half sprinkled over the chicken. I used the ritz crackers, but only 1-1/2 sleeves. I used the tarragon, because we really do like it, but here again I cut the amount in half. I added 1 t salt, 1/2 t pepper,1/2 t cayenne pepper and 1/2 t thyme to the crumbs. The baking time is pretty close, I baked it 50 minutes, and it was just right. We really liked this and will make it again.
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Tweaks
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I doubled the recipe to feed my guests and then followed Mizz Nezz's reductions and doubled them. I used tarragon instead of marjoram and I have to tell you it was a hit all over the place!! My company raved about it all through dinner. Served with Garlic Whipped Mashed Potatoes and Corn in Butter Sauce it was MMmm Good!
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great recipe! i read the reviews and here's what i did decided to do differently: i cut the chicken into thin strips, i used the chicken in a biscuit crackers that i highly seasoned with pepper, garlic powder, chicken boullion granules, cayenne and tarragon, instead of using 1/2 the butter on the bottom of the dish i just sprayed with pam, i did use the 1/2 cup of melted butter to pour on the cracker crust, but i think next time i might use the whole cup of butter on top (terrible, i know)!! i did need to broil a few minutes to brown up the crust. i think next time i will spread the strips out on 2 baking sheets instead of have everything all crammed in a casserole dish, i think it made it a little soggy. however, everyone loved this dish. even the leftovers were delish reheated in the oven the next day! i really loved the flavors of the cracker and tarragon crust with the sour cream. thanks steven!!
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I would give this a 10 if I could. I had to improvise a bit. I only had 1 package wheat ritz and 1 package of saltines. I crushed them all together and used oregano in place of the tarragon. I did the rest the same. My husband came very close to giving this a 10 - which he very, very rarely does! Thanks for the keeper!
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This was good, but just had too much of a sweet flavor to me. It was very crunchy, but I cringed using all that butter, so if I make it again I will cut back on the butter and maybe not use sweet butter, or add some garlic or ranch seasonoing to the crackers instead. Overall a good recipe, but we will tweek it to our tastes. Thanks!
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We loved this recipe! I adjusted a few things. I halved the butter, used bread crumbs instead of Ritz, used garlic powder for seasoning and used cream of mushroom soup with chili powder mixed in instead of sour cream. So I guess I kind of made it my own recipe, but it was based on this one. My husband loved it and I will definitely be making it again.
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RECIPE SUBMITTED BY
Steven L.
Camarillo, 0
<p>I live in So. California along the coast in Ventura County. <br /> <br />I was born into a unique culinary family dating back hundreds of years on both sides. I learned my culinary techniques from both of my grandmothers, mother and from reading old family recipes dating back over 150 years from the Old South,Ireland, and Germany. <br /> <br />Thanks for getting to know me. I hope you enjoy my families' recipes. <br /> <br />Feel free to email me for recipes and help. <br /> <br />steven.loeffler@mac.com</p>