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

From: cyaos

On Apr 27, 2008

This was good although the fat content is rather scary. I tried to cut down on some of the fat content. I only used 1/4 cup of butter, 1/8 for the bottom and 1/8 for the top and think that if I ever made this again I would forgo it completely as it isn't necessary to the dish. I also used low fat sour cream. I added garlic powder, pepper and onion powder to the ritz cracker mix as well as I thought it may be bland otherwise. As I said, I would make this again with even more modifications and perhaps try with a thicker yogurt next time. It is a promising base that makes the chicken super moist. Thanks for posting.

From: Jenna*Cole

On Apr 19, 2008

This was really good. However, I did cut the butter down like everyone suggested. I also felt like it was lacking a bit of kick. I used thyme, paprika, garlic, freshly ground black pepper flakes and salt insted of tarragon, because I was out. I also used bread crumbs, since I didn't have any ritz on hand. I think next time I will use the ritz cracker. I bet the buttery taste helps kick it up. I will also use the tarragon next time I make it. It turned out pretty good though.

From: Christina1

On Oct 15, 2001

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!!

From: Mary Anne

On Apr 3, 2002

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.