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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 fool proof.
This recipe will be in high rotation in your home. It will get your taste buds dancing as will the Chicken Gloria Recipe.
We were so excited when we saw that the recipe creator, Wendy’s Kitchen, had created a video tutorial. Follow along as she whips it up before your eyes. Scroll our page for details.
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 ^
Ingredients You’ll Need
- 1kg chicken thigh fillets
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 1 tablespoon crushed garlic
- 220g bacon rashers, chopped
- 1 can cream of chicken soup
- 200g light sour cream
- 200g sliced button mushrooms
- 100g baby spinach
- 1 heaped, tablespoon cornflour
- ½ cup frozen peas
- ½ cup frozen corn,
- Salt and pepper to taste
Baked Sour Cream Chicken Directions
Pre-heat oven to 180˚C or 160˚C 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