Sour Cream Chicken Bake
If you’re not against using a convenience product like canned soup, this Sour Cream Chicken Bake is delicious and easy to make! And this recipe is kid-friendly and super low in carbs!
PIN the tasty Sour Cream Chicken Bake to try it later!
Sour Cream Chicken Bake is a recipe I shared in the first year of my blog, and since then I have revised and improved the recipe a few times. The biggest change is that now I use the method I’ve come to love in several other chicken bake recipes, where I lightly brown the chicken, cut it into strips, and layer it into a casserole dish to be finished with a topping or sauce.
And if you’re looking for easy recipes to make during this busy time of year, this is absolutely delicious! And it’s super low in carbs even though it uses a can of cream of chicken soup! Kara and I made this twice to perfect the slight changes to the recipe, and we agreed that this updated version was definitely a keeper!
I really prefer this revised version where the chicken is browned slightly before it’s cooked with the sauce, but here is the printer-friendly of the original recipe if anyone is looking for that.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Poultry Seasoning (affiliate link)
- Onion Powder (affiliate link)
- salt
- fresh-ground black pepper
- boneless, skinless chicken breasts
- Olive Oil (affiliate link)
- can of Cream of Chicken Soup
- sour cream
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- finely grated white cheddar
How Many Carbs are in Cream of Chicken Soup?
The Campbell’s Cream of Chicken Soup (affiliate link) I used in this recipe has 22 carbs in a can. But even with those carbs, since it makes 8 servings this recipe calculates at 5 carbs per serving. I didn’t use Gluten-Free Cream of Chicken Soup (affiliate link), so I don’t know if it has more carbs.
Want to make your own Cream of Chicken Soup replacement?
I don’t use canned soup much, but I do think the convenience makes it good for some people. Here’s a link to 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 will add some carbs.
What is a Chicken Bake recipe on my site?
Recipes that I call “Chicken Bake” on this site will usually have chicken breasts that are seasoned and lightly browned, cut into lengthwise strips, arranged in a baking dish, and then covered with a sauce or topping to finish cooking in the oven. Enter “Chicken Bake” into the search bar to see all the tasty chicken dinners I’ve made with that method.
More Easy Chicken Bake Recipes:
- Greek Chicken Bake
- Salsa Verde Chicken Bake
- Chicken Bake with Olive and Caper Sauce
- Pepperoni Pizza Chicken Bake
- Artichoke Chicken Bake
How to Make Sour Cream Chicken Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven and spray casserole dish with non-stick spray.
- Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.
- Trim chicken breasts and rub on both sides with seasoning mixture.
- Heat olive oil in large frying pan and brown chicken about 3 minutes per side.
- Cut browned chicken breasts into three or four strips each.
- Lay chicken strips crosswise going down the baking dish.
- Measure out the grated cheese; then mix together cream of chicken soup, sour cream, lemon juice, and one cup of cheese to make the sauce.
- Spread the sauce mixture over chicken strips, then sprinkle with the other cup of grated cheese. (You can use less cheese if you prefer.)
- Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown.
- Serve hot and enjoy!
Make it a Low-Carb Meal:
This would be delicious served with Kalyn’s Low-Carb Coleslaw, Barely Cooked Asparagus with Lemon Mustard Vinaigrette, Easy Roasted Asparagus, or Spring Mix Salad with Mary’s Perfect Easy Dressing for a low-carb dinner..
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Sour Cream Chicken Bake
If you’re not against using canned soup in a sauce, this Sour Cream Chicken Bake is delicious and easy to make!
Ingredients
- 2 tsp. poultry seasoning
- 2 tsp. onion powder
- 1/2 tsp. salt (or to taste)
- 1/2 tsp. fresh-ground black pepper
- 6 large boneless, skinless chicken breasts
- 1 T olive oil
- one 10.5 oz. can Cream of Chicken Soup
- 1/2 cup sour cream
- 1 T fresh-squeezed lemon juice
- 2 cups finely grated white cheddar
Instructions
- Preheat oven to 350F/175C. Spray a 9.5 inch x 12 inch casserole dish with non-stick spray.
- Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.
- Trim the chicken breasts and rub on both sides with the seasoning mixture.
- Heat olive oil in a large non-stick frying pan and brown chicken until it's lightly browned on both sides, about 3 minutes per side.
- Cut browned chicken breasts into three or four strips each.
- Lay chicken strips crosswise in the baking dish. (You may have to stagger them to get them all to fit.)
- Measure out the grated cheese; then mix together cream of chicken soup, sour cream, lemon juice, and one cup of cheese to make the sauce.
- Spread the sauce mixture over the chicken breasts, then sprinkle over the other cup of grated cheese. (You can use less cheese if you prefer.)
- Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown.
- Serve hot and enjoy!
Notes
I used my fresh-frozen lemon juice.
This recipe was adapted years and years ago from a neighborhood cookbook that I no longer have and didn’t write down the name. I've been making this for many years and have improved it a few times through the years.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 356Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 119mgSodium 703mgCarbohydrates 5gFiber 0gSugar 1gProtein 36g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even though canned soup has some carbs, everything else here is a low-carb ingredient so this recipe is very low in carbs, although I realize some low-carb and Keto eaters might not want to use a convenience-food ingredient like canned soup. I rarely cook with canned soup any more, but when I was starting out on the South Beach Diet I did eat this type of dish occasionally. It didn’t seem to impact my weight loss, so I am tagging this recipe for the South Beach Diet. But even if you use the low-fat ingredients recommended by South Beach, this recipe is still fairly high in saturated fat, so I’d consider this a “once-in-a-while treat” if you’re actively trying to lose weight following South Beach.
Find More Recipes Like This One:
Use Kid Friendly Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for This Recipe:
This recipe was first posted in 2005, when I made the recipe with my friend Susan and her five-year old daughter Sophia! It was updated with greatly-improved recipes in 2013, and then updated again and slightly revised in 2020 and updated again with more information in 2023.
35 Comments on “Sour Cream Chicken Bake”
Can I do this in the instant pot or slow cooker?
I’m sorry to be slow to answer but I am on vacation. I’ve never made this in the slow cooker or the instant Pot so I can’t say for sure how it will work.
This was so delicious! I had some leftover rice that I put down 1st. As much as I love cheese, it was a tad rich. Next time I’ll use 1/2 of the cheese mixture. I loved the flavors & will definitely make this again & again!
So glad you enjoyed it! And everyone should use more or less cheese, whichever they prefer!
I have made this many times and my husband LOVES it.. Probably most requested recipe. I changed one thing and i add sauteed mushrooms and that was the only change. I travel a lot and bought a Hot Logic Mini. I freeze this recipe in glass/microwavable lids with vent. This am i took one out of the freezer and put the container frozen solid in the Hot Logic and plugged it into the 12 V outlet in the van.
Two hours later was piping hot and so delicious! Great recipe. 5 stars
So glad you are enjoying it! I do love the idea of adding some mushrooms too. It sounds like you’re a very creative traveling cook, good work!
Amazing Sour Cream Chicken Bake Recipe.
Can you not brown the chicken?
You will get better results if you brown the chicken. Browning creates flavor, and it helps evaporate some of the water that can ooze out when chicken is cooked in the oven.
Of course you can make it any way you want, but I recommend the browning step.
I didn’t have any chicken, but still made the noodle mixture with pork loin chops. So so SO good! Even though my roommate wasn’t a fan, he will be eating this again. Muwahaha
Glad you enjoyed it!
My 3rd iteration of this bake recipe is in the oven, and I’m already planning ahead for #4. Thanks for inspiring me so!
So happy to hear you’re enjoying it!
Really good. Used cream of mushroom soup because it’s what I had. Also no lemon juice added.
Glad you enjoyed, and good to know it worked with cream of mushroom too.
Pay attention to all of that terrific color on the top of that chicken! Love finding new chicken dishes. Many thanks to you!
Such a great recipe for those busy days.Gorgeous! Thank you for sharing the recipe!
So glad you like it, we thought this new version was even better!
What wonderful food!
Thanks, glad you like it!
Thanks Luci!
Becca, glad you like the printer-friendly versions. It's a little more work, but not much now that I have it set up. And I use the printer-friendly versions myself all the time, so I know what you mean.
I like the old picture. 🙂 Also, I'd like you to know that I really appreciate your blog that has a printable version of a recipe. I'm not sure how much more work this is for you but if a blog does not have a printable version of a recipe I do not use it. So, thank you!!
Lydia, I really an so lucky to have such a great family!
It's fun to see how our tastes change over the years. I used to eat dishes like this much more often than I do now, but it's still a comfort food treat to enjoy once in a while. And hurray for your fabulous family and all the help you're getting during this move!
Alyssa, there will be a garden but maybe not too big this year due to other projects!
TW, thanks; luckily I love the new house which helps with the pain of moving.
Thanks Tracy.
This looks a yummy dish thank you
Thanks D! I am really excited about the house.
Looks really good, K! Can't wait to see your new house.
You could just cut the ingredients in half four four servings and freeze the extra half can of soup until you want to use it.
Kalyn- is there a way to adapt this to a serves 4? or even serves two? its just my husband and I and I often end up wasting things if I make meals that serve 8.
Kalyn love your recipes they are yummy
Kalyn your recipes are good
That looks so good! For some reason, I’m very much in the mood for recipes like this. I stocked up on ‘cream of’ soups before Thanksgiving. I bet my son would love this.
Looks really good, Kalyn!