Easy Baked Sour Cream Chicken (A kid friendly recipe, made with Sophia)
If you’re not against using canned soup, this Easy Baked Sour Cream Chicken is delicious and easy to make! And this recipe is low-glycemic, gluten-free, kid-friendly, and can freeze. Use Kid Friendly Recipes to find more recipes like this one.
Right now I’m completely overwhelmed by the mess of moving to the new house, and feeling thankful that I have The World’s Greatest Family, who are generously helping me pull off this enormous move. (Thanks everyone, and I love you all!)
Needless to say, thinking up new recipe ideas is on the back burner for the next couple of weeks. Luckily I planned ahead over the last month and took updated photos of some past recipes to share while I’m busy moving. This Baked Sour Cream Chicken is one of those recipes from the very first days of the blog, and although I rarely cook with canned soup now, the recipe does have some fans and it’s quite delicious for a quick dinner.
(I’ve included the link for a make your own chicken soup replacement if you prefer not to use the canned soup, although the replacement recipe has flour and butter, so it may not be very diet-friendly.)
(Easy Baked Sour Cream Chicken was updated March 2013 with better photos and step-by-step instructions.)
She’s now a lovely young woman, and still plays the violin beautifully. And I bet she’d still like this Baked Sour Cream Chicken, although now she has much more sophisticated tastes. Sophia is now so grown-up she could almost make this by herself, maybe with mom cutting up the chicken.
Trim the chicken breasts and cut them into thirds lengthwise. Lay the chicken into a casserole dish that you’ve sprayed with olive oil or non-stick spray and season with salt and fresh ground black pepper to taste. Combine the cream of chicken soup, light sour cream, light mayo, onion powder, Poultry Seasoning (affiliate link), lemon juice, and 1 cup of grated low fat cheese to make the sauce.
Spread the sauce mixture over the chicken breasts. Cover the pan with foil (or a tight-fitting lid) and bake 25 minutes.
After 25 minutes, use a fork to separate the chicken breasts so the sauce mixture will run down. Cover with foil again and bake 20 minutes more. Then remove the foil and sprinkle over the other 1/2 cup of grated cheese. Bake 15-20 minutes more, until the cheese is melted. (If you get impatient you can put it under the broiler like we did, but watch it carefully! My broiler is so powerful that it’s easy to get it too dark.)
Make it a Meal:
I’d eat this with a green salad and something simple like Roasted Broccoli with Garlic or Roasted Asparagus with Garlic to balance out the meal. You could serve with The BEST Easy Cauiflower Rice if you want lower carbs.
More Kid-Friendly Ideas with Chicken:
Low-Carb Chicken Nuggets with Mustard, Almond, and Parmesan ~ Kalyn’s Kitchen
Coconut-Oat Chicken Nuggets ~ Family Fresh Cooking
Low Sugar (or sugar-free) Teriyaki Chicken ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Easy Baked Sour Cream Chicken
If you’re not against using canned soup, this Easy Baked Sour Cream Chicken is delicious and easy to make!
- 8 boneless, skinless chicken breasts, trimmed and cut into thirds lengthwise
- salt – pepper to taste (to season chicken)
- 1/2 cup grated sharp cheddar cheese (use low-fat cheese for South Beach Diet)
- 1 can cream of chicken soup
- 1 cup light sour cream
- 1/2 cup light mayo (not fat free)
- 1 T onion powder
- 1 T poultry seasoning
- 1 T fresh lemon juice
- 1 cup grated sharp cheddar cheddar cheese (use low-fat cheese for South Beach Diet)
- Preheat oven to 350F/175C. Trim all visible fat and unwanted parts from chicken breasts, then cut each piece in thirds diagonally.
- Spray 9 x 12 inch glass or crockery casserole dish with nonstick spray and arrange chicken pieces in a single layer. Season chicken with salt and fresh ground black pepper to taste.
- Combine the cream of chicken soup, light sour cream, light mayo, onion powder, Poultry Seasoning (affiliate link), lemon juice, and 1 cup of grated low fat cheese to make the sauce.
- Spread sauce mixture over the chicken, cover the pan with foil or a tight-fitting lid, and bake 25 minutes. After 25 minutes, use a fork to separate the chicken pieces so the sauce runs down between the, cover again, and bake for about 20 minutes more.
- Then remove the foil, top with 1/2 cup reserved cheese and bake 15-20 minutes more, until cheese is melted and top is slightly browned. (You can use the broiler if you want to speed it up a little, but watch it carefully!)
- We ate this with brown rice and asparagus, which was a good combination for the rich chicken and sauce.
You can use Campbells Cream of Chicken Soup, which is not low fat or low sodium, or make your own chicken soup replacement.
This recipe was adapted years and years ago from a neighborhood cookbook that I no longer have and didn’t write down the name.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The soup used in this Easy Baked Sour Cream Chicken has about 22 carbs in a can (so divided into 8 servings it’s not too bad, although the dairy products have some carbs. I am guessing most low-carb dieters wouldn’t use canned soup, although if you use the make your own chicken soup replacement, that will make the recipe a lot less diet-friendly. I rarely cook with canned soup any more, but when I was first starting out on the South Beach Diet I did eat this type of dish occasionally, and it didn’t seem to impact my weight loss. But even with the low-fat ingredients recommended by South Beach, this recipe is still fairly high in saturated fat, so I’d advise considering this a “once-in-a-while treat” or limiting it to Phase 2 or 3 if you’re actively trying to lose weight on South Beach.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.
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