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 this tasty chicken dinner 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?

• 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 on this 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.

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.

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:

(Scroll down for complete recipe with nutritional information.)

1. Preheat oven and spray casserole dish with non-stick spray.
2. Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.
3. Trim chicken breasts and rub on both sides with seasoning mixture.
4. Heat olive oil in large frying pan and brown chicken about 3 minutes per side.
5. Cut browned chicken breasts into three or four strips each. 
6. Lay chicken strips crosswise going down the baking dish. 
7. 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.
8. Spread the sauce mixture over chicken strips, then sprinkle with the other cup of grated cheese. (You can use less cheese if you prefer.)
9. Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown. 
10. 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.

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!

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Yield: 8 servings

Sour Cream Chicken Bake

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

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

1. Preheat oven to 350F/175C. Spray a 9.5 inch x 12 inch casserole dish with non-stick spray.
2. Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.
3. Trim the chicken breasts and rub on both sides with the seasoning mixture.
4. 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.
5. Cut browned chicken breasts into three or four strips each.
6. Lay chicken strips crosswise in the baking dish. (You may have to stagger them to get them all to fit.)
7. 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.
8. 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.)
9. Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown.
10. 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:

8

Serving Size:

1
Amount 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.

Did you make this recipe?

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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 following 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 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 2021.

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