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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 6 servings |
||
| Calories 462 | ||
| Calories from Fat 294 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.7g | 50% | |
| Saturated Fat 16.8g | 84% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 127mg | 42% | |
| Sodium 669mg | 27% | |
| Potassium 425mg | 12% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.2g | ||
| Protein 33.2g | 66% | |
Creamy Baked Chicken
By: KITTENCAL
Feb 25, 2007
This chicken dish is good enough to serve to guests! To save time you can brown the chicken in the morning then refrigerate until ready to add on the sauce and bake. I ususally double the complete sauce recipe and make 9-10 breasts, I bake it in a large shallow roasting pan. You can make this using skin-on chicken pieces in place of the chicken breasts.
SERVES 6
Ingredients
- 5-6 boneless skinless chicken breasts
- seasoning salt (or use white salt)
- 1 tablespoon butter
- 2 tablespoons oil
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 cup sour cream
- 4 ounces cream cheese (very soft)
- 1-2 tablespoon fresh minced garlic (or to taste)
- 1 small onion, finely chopped
- 2 large green onions, chopped
- 1/4 cup parmesan cheese
- 1 cup grated cheddar cheese
- 1/2 teaspoon black pepper (or to taste)
- parmesan cheese, for top (optional)
- cooked rice
Directions
1
Set oven to 350 degrees.2
Lightly grease a 13 x 9-inch baking dish.3
Heat oil in a skillet and brown the chicken on both sides (seasoning with season salt and pepper while browning) place the chicken into the baking dish.4
In a large bowl mix together cream of chicken soup, sour cream, soft cream cheese, garlic, onion, green onions, Parmesan cheese, cheddar cheese and black pepper until well combined.5
Season with salt if desired.6
Pour over the chicken in the baking dish and turn the chicken to coat with the sauce.7
Sprinkle with more grated Parmesan cheese if desired.8
Bake for about 40-45 minutes, or until the chicken is cooked.9
Serve over cooked rice.
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Featured Reviews for This Recipe
From: iewe
On Apr 28, 2008
Mmm cheesy!! Will make again, think next time I will try what another reviewer posted and just throw the chicken into the pan uncooked to take it down even one step. The simpler the better in my opinion! But this was good and will make again!
From: sosiboys
On Sep 25, 2007
I made this today and I thought it had a wonderful fabulous taste. I browned the chicken in the morning and threw together the cheese,soup mixture and dumped it on top of the chicken. I came home and threw it in the oven and it was wonderful. I bet all your recipes are outstanding ive tried 2 or 3 of them and they have all come out very good. Thanks for another keeper.
From: Juenessa
On May 9, 2007
Kit, this chicken was fabulous for dinner tonight! I served it with some Mexican rice and my boys all gave it 5 stars. I was really crunched for time today, so did not brown the chicken first. I just laid the uncooked chicken in a greased casserole dish and poured the sauce over it~making sure to get sauce on both sides. I put the cheddar on top of the sauce (probably about 2 cups of cheese) and cooked it for 45 minutes. This is a great dish and something I will be making again.
From: Long Ball Bogey
On Sep 17, 2007
This simple recipe is packed with so much flavor. My entire family loved it.
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