Monday, January 25, 2010

Sour Cream Chicken

This is one of my favorite meals of all time. (Don't mind the bad picture.) Growing up, I'd frequently ask for this on my birthday. If you want to know what's for dinner at our house....this meal is a regular. In fact, I had my brother over for dinner yesterday and this is what he requested. And the best part about it is that it's SO easy. You can literally whip it up in about 5 minutes and throw it in the oven. We made it last night with Lisa's buttermilk rolls--yum!

Sour Cream Chicken

4-6 servings

1 10 ¾ ounce can cream of chicken soup (If you like a lot of sauce like we do, use 2 cans)

1 cup grated cheddar cheese (add more for more sauce)
1 cup sour cream

4 chicken breasts - thawed
dash paprika

Mix first 3 ingredients together and set aside. Place thawed chicken breasts in a glass baking dish. Salt and pepper lightly. (Cut breasts in half for faster cooking.) Spoon mixture evenly over chicken and sprinkle lightly with paprika. Bake at 350 for about 45 minutes, or until chicken is cooked through. Serve over white rice, and enjoy the delicious cheesy goodness!