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