Steven's World Famous To-Die-For Sour Cream Chicken

"I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy!"
 
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photo by um-um-good photo by um-um-good
photo by um-um-good
photo by June L. photo by June L.
photo by kzbhansen photo by kzbhansen
Ready In:
1hr
Ingredients:
6
Serves:
6-8
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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
  • 12 cup parmesan cheese
  • 2 tablespoons tarragon (for color and flavor) or 2 tablespoons marjoram (for color and flavor)
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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

  1. 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!!
     
  2. This was incredible!! So easy and delicious. I didn't have tarragon, so I used oregano, garlic salt and pepper. Wonderful. UPDATE: I made this again last night and cut WAY back on the butter (1 T total)....it was still very tasty and rich.
     
  3. 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.
     
  4. This was really great. My family loved it !! The chicken was very moist and tender but I only used two rows of crackers and had some left over and reduced the butter by a 1/4. I will definately be making this again, and again and again. Thanks for sharing it.
     
  5. 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

  1. 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!
     
  2. 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!!
     
  3. 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!
     
  4. 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!
     
  5. 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.
     

RECIPE SUBMITTED BY

<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>
 
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