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

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.

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: MizzNezz

On Mar 26, 2002

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.

From: April Ballesteros

On Dec 13, 2001

This was Very good. I used sour cream and Chicken in a Biskit crackers. I also left my chicken breast whole in error but all turned out very good! I did not care for this chicken reheated however. The crackers got a bit soggy when microwaved for leftovers. So be sure to eat it all up the first time because it is SCRUMPTIOUS!

From: Kay Pasa

On Jan 27, 2002

After reading the first 5 comments, I had to try this recipe. My fiance' and I were disappointed. It was soggy and greasy and too much tarragon. I gave it 2 stars because it gave me a start to my own recipe. Next time I will use bread crumbs (Ritz were too sweet) and maybe garlic salt or Emeril's Essence, freshly ground black pepper and the parmesan cheese. I would coat the pan first with a little veg. oil..this way it would be crispy. We can all experiment !

From: Kisstebah

On Apr 7, 2002

This could certainly be "to die for" considering the nutritional facts. Good grief. This is a slight adaptation of a dish I've been making for years and years. If anyone is keeping an eye on their caloric intake and/or cholesterol and saturated fats, by all means opt for reduced fat sour cream and much, much less butter/margarine (try coating the pan with cooking spray, then drizzle the melted butter on top). I use corn flake or Wheaties crumbs in my recipe and you can use just about any spice and herb that your in the mood for. All in all, the recipe is easy to make, but one could get hurt with all that saturated fat.

From: Cindy

On Nov 16, 2001

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.

From: momof2tots

On Feb 25, 2002

I was so excited to try this after all the ratings, even talked my sour-cream-hating husband into trying it. both of us were unimpressed. I was dissapointed. I think it was better cold. it wasn't the best. It wasn't the worst, It was O.K.

From: Lauren Clark

On Nov 12, 2001

PERSONALLY, I did not enjoy this dish. The flavor of it did not thrill me, but I gave it two stars because it was the most tender chicken I have ever put in my mouth! Wow.

From: Norahs Girl

On Oct 28, 2001

Wonderful Recipe,I,ve made this twice the second time I added about 1/2 cup finely chopped pecans to the cracker mix ,it made a nice variation.