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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This chicken dish is good enough to serve to guests! To save time you can brown the chicken in the morning then refrigerate until ready to add on the sauce and bake. I ususally double the complete sauce recipe and make 9-10 breasts, I bake it in a large shallow roasting pan. You can make this using skin-on chicken pieces in place of the chicken breasts. Ingredients:
5 -6 boneless skinless chicken breasts |
seasoning salt (or use white salt) |
1 tablespoon butter |
2 tablespoons oil |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1 cup sour cream |
4 ounces cream cheese (very soft) |
1 -2 tablespoon fresh minced garlic (or to taste) |
1 small onion, finely chopped |
2 large green onions, chopped |
1/4 cup parmesan cheese |
1 cup grated cheddar cheese |
1/2 teaspoon black pepper (or to taste) |
parmesan cheese, for top (optional) |
cooked rice |
Directions:
1. Set oven to 350 degrees.
2. Lightly grease a 13 x 9-inch baking dish.
3. Heat oil in a skillet and brown the chicken on both sides (seasoning with season salt and pepper while browning) place the chicken into the baking dish.
4. In a large bowl mix together cream of chicken soup, sour cream, soft cream cheese, garlic, onion, green onions, Parmesan cheese, cheddar cheese and black pepper until well combined.
5. Season with salt if desired.
6. Pour over the chicken in the baking dish and turn the chicken to coat with the sauce.
7. Sprinkle with more grated Parmesan cheese if desired.
8. Bake for about 40-45 minutes, or until the chicken is cooked.
9. Serve over cooked rice.
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