Cheryls Healthy Light Sour Cream Chicken Recipes

CHERYL'S HEALTHY & LIGHT SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking dish with Olive Oil cooking spray (I use a glass pyrex dish).
• Chop up the chicken into bite sized pieces trimming the excess fat and brown over medium heat in the olive oil. Add oregano, basil (if using for flavor), salt and pepper. Stir until chicken looks cooked through.
• When the chicken is done, pour into your prepared pan and spread it out so that it's even.
• In a separate bowl, mix together the sour cream and the soup. Spoon this mixture over the chicken spreading it out to cover.
• Place the crackers in a Ziploc bag and crush to fine crumbs. Spread the crackers over the chicken/soup mixture.
• Spoon the melted butter over the crackers.
• Bake until top is golden brown, approximately 20-30 minutes.

ANOTHER SOUR CREAM CHICKEN

Steps:

• Preheat over to 375 degrees F.
• Season chicken with salt& pepper.
• In small skillet, melt butter; add onion and garlic and saute for a few minutes.
• Add paprika and mix.
• Smush chicken in the mixture, coating well.
• Place in shallow baking dish.
• Spoon leftover onion mixture over breasts.
• Bake in oven for 20 minutes.
• Cover with foil and bake 10 more minutes.
• Arrange drained, hot broccoli on top of and around chicken.
• Mix sour cream and mayonnaise and spoon over all.
• Sprinkle with Parmesan cheese.
• Broil low in oven for 10 minutes.

MOUTHWATERING SOUR CREAM CHICKEN

Steps:

• Salt and pepper chicken and sprinkle with lots of paprika.
• Top with butter patties and bake at 350°F for 1 hour.
• Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
• Top with the french fried onions and bake 20 minutes more.

CROCK POT SOUR CREAM CHICKEN

Steps:

• In a crock pot add all ingredients except chicken and potatoes.
• Whisk until smooth (you may need to add a little more water).
• Add chicken.
• Cook all day on low or cook on high for 4 hrs.
• Add potatoes and cook for 1 hour. If you cook all day, warm potatoes in a pan before you put them in soup mixture.

LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS

Steps:

• Spray a saute pan liberally with cooking spray and warm over medium heat.
• Add red pepper and chicken to pan.
• Sprinkle lightly with season salt.
• Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
• Add sour cream and cream of mushroom soup.
• Cook until heated through and sprinkle with black pepper.
• Serve over pasta.

SALSA-CREAM-CHICKEN

Steps:

• Mix heavy cream and salsa in a casserole.
• Wash the chicken breasts and dry them with a paper towel.
• Lay them into the sauce and cover them with the mixture.
• Bake 1 hour at 400° F or until chicken is tender and cooked through.
• If you don't eat meat you can substitute the chicken with feta and bake it for approx 20 minutes.
• Serve with white wine, pita bread, rice or/ and fresh garden salad.