Creamy Garlic Chicken

From: Lil' Nutbrown Hare

On Nov 19, 2009

This is really good, especially for those watching their carbs. I went ahead and cubed the chicken before I cooked it. Then I used dried parsley. I served it over lemon garlic pasta. So easy, and so good.

From: Kerik

On Nov 11, 2009

This is a yummy comfort-food recipe. I sauted the garlic and added onion. Then, browned the chicken breasts for a bit of color. I put it all together with a little cream cheese in a casserole dish and baked for 45 minutes or so. It was easy and tasty. Served it with plain cous cous - which was flavored well with the extra sauce. Thanks for a simple, tasty meal.

From: 4Susan

On Jun 16, 2006

This recipe is now a family favorite! The chicken turns out tender (+ I've used frozen w/no problem), and the sauce is divine - one of those that makes your mouth tingle with pleasure. The aroma really gets to you! It's a rich dish, so best served with rice or pasta - you don't want to miss one drop. I do skip the parsley (my family isn't a fan) and use 3-6 t of crushed garlic from a jar. Thank you!

From: Mandy Welch

On Jan 23, 2006

Very simple to make and so yummy. I have made this twice now and my family really enjoyed it. The only change I made was to season my chicken with salt and pepper as well as poultry seasoning before placing them in the pan. I let them cook a couple of minutes on each side before I added the sour cream. I let it simmer about 20 minutes while I prepared my side dishes. I served it once with white rice and once with macaroni noodles and both were excellent (though the kids enjoyed the noodles more).