This Baked Sour Cream Chicken has been hugely popular and you are going to love the taste that comes with this family favorite. Be sure to watch the video tutorial too.

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

via Wendy’s Kitchen Table

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

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