Sour Cream Chicken
This is a family favorite from Grandma Rose. Whenever asked what I wanted for my birthday dinner, I always asked for sour cream chicken, spatzle, and angel food cake with whipped cream+crushed health bar frosting. Serve sour cream over spaetzle, or rice, if you must.
NOTES
- Remember that the sauce is added later, after the chicken has cooked.
- I usually make a double batch of sauce
2-3 lbs chicken thighs or breasts, skin on or off
2 tbsp butter
SAUCE
1 can Cream of Mushroom soup
1 tsp thyme (or more)
¼ tsp pepper
1 c. sour cream
DIRECTIONS
- Melt butter in a baking dish. Place chicken in pan skin side up. Bake for 1 hour at 400F.
- Remove chicken from the oven and reduce heat to 325F. Blend the other ingredients together and pour into the chicken pan. Put the chicken back in the oven for another 15 minutes or until it bubbles.
- Rose
