How delicious does this Baked Sour Cream Chicken look? It’s another fantastic offering from WHOot Contributor, Wendy, of Wendy’s Kitchen Table fame.
Using a handful of simple ingredients, this lip-smacking comfort food will please the fussiest of eaters and it gets rave reviews too. Wendy never fails to disappoint and we’re sure this one will be a new favorite.
Baked Sour Cream Chicken Ingredients
- 1kg chicken thigh fillets
- 1 tablespoon olive oil
- one brown onion, finely diced
- 1 tablespoon crushed garlic
- 220g (8oz) bacon rashers, chopped
- 1 can cream of chicken soup
- (7oz) 200g light sour cream
- 200g (7oz) 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 Wendy’s Baked Sour Cream Chicken. She has lots of great tips and we highly recommend that you view it. To watch Wendy strut her stuff in the kitchen, click Play above now ^
How To Make Sour Cream Chicken
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.