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!
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! (Check historical notes below for more about the original recipe and a link to the printer-friendly version of that for anyone who was a fan of the old version.)
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, with 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. 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.
How to Make Sour Cream Chicken Bake:
(Scroll down for complete recipe with nutritional information.)
- 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 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 also serve with Easy Cauiflower Rice, which would be delicious with the sauce.
More Easy Chicken Bake Recipes:
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!
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 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.
Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 119mgSodium: 703mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 36g
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 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:
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, 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 on South Beach. 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.
Find More Recipes Like This One:
Use Kid Friendly Recipes to 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.
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. I prefer the 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.