How delicious does this Baked Sour Cream Chicken look! It’s one of the recipes we came across in our Facebook travels. You only need a handful of ingredients and it’s foolproof.
We were so excited when we saw that the recipe creator, Wendy’s Kitchen, had created a quick video for you to Follow along with.
Ingredients You’ll Need
- 1kg chicken thigh fillets
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 1 tablespoon crushed garlic
- 220g (8oz) bacon rashers, chopped
- 1 can cream of chicken soup
- 200g (7oz) light sour cream
- 200g (70z) sliced button mushrooms
- 100g (3.5oz) baby spinach
- 1 heaped, tablespoon cornflour
- ½ cup frozen peas
- ½ cup frozen corn,
- Salt and pepper to taste
Baked Sour Cream Chicken Video
We have included a video tutorial that shows you how to make Baked Sour Cream Chicken. To watch Wendy strut her stuff in the kitchen, click Play above now ^
Baked Sour Cream Chicken Directions
Pre-heat oven to 180˚C (360F) or 160˚C (320F) fan-forced. Heat olive oil in a frypan. Saute onion, garlic, bacon, and mushroom. Cook for 2 minutes then add the thigh fillets. Brown the chicken and transfer to a baking dish. In a bowl mix together the cornflour, sour cream, and chicken soup and pour over the top of chicken.
Bake for 30 minutes uncovered. Add the peas and corn and cook for a further 10 minutes. Stir through the baby spinach just before serving. Serve with brown rice or mashed potato.
Want more Wendy? Check out all her recipes here