Description
A cozy autumn dish featuring tender chicken baked in a creamy sour cream sauce, topped with cheese and crispy corn flakes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1 packet (1 ounce) onion soup mix
- 1 cup shredded cheddar cheese
- 1 cup crushed corn flakes
- 2 tablespoons melted butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the chicken breasts dry with a paper towel. Season them with salt and pepper.
- In a large bowl, combine the sour cream, cream of chicken soup, and onion soup mix. Mix until smooth and well blended.
- Add the chicken breasts to the bowl with the sauce, ensuring each piece is coated evenly.
- Place the coated chicken breasts into a greased 9×13 inch baking dish, pouring any remaining sauce on top.
- Sprinkle the shredded cheddar cheese generously over the chicken.
- In a separate bowl, mix the crushed corn flakes with melted butter. Sprinkle this mixture evenly over the cheese layer.
- Bake for 45-55 minutes or until the chicken is cooked through and the topping is golden brown.
- Remove from the oven and garnish with chopped fresh parsley if desired. Serve hot.
Notes
For best results, allow the chicken bake to rest for about 10 minutes after baking. You can also substitute gluten-free options or add vegetables for a nutritional boost.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American