Thursday, October 18, 2012

Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chicken
Served over wild rice blend with oven roasted 
asparagus and sauteed mushrooms.
 Lay the chicken breasts in a sprayed casserole and 
season with onion and garlic powders, s&p.
Cut large breasts in half for easier serving.
Combine the soup and sour cream.
 Spread the mixture over the chicken.
Sprinkle the top with shredded Parmesan
and bake @375 for 40-45 minutes.
Toss fresh asparagus with a little olive oil
 in a small baking pan and sprinkle with salt&pepper. 
Add to the oven the last 15-20 minutes.
Meanwhile saute the sliced mushrooms in butter 
and sprinkle with salt&pepper. 
To plate: serve with wild rice blend, chicken, 
sauce and top each serving
with mushrooms and asparagus spears 

Baked Sour Cream Parmesan Chicken
4 boneless chicken breasts
   Onion powder, about 1/2t
   Garlic powder, about 1/2t
   Salt & Pepper
   1 can Cream of Chicken soup
   1 C sour cream
 1 C (4 oz) shredded Parmesan cheese
  1 C (4 oz) mushrooms, sliced, 
          seasoned and sauteed in butter
 8-12 asparagus spears, oven roasted
          the last 20 minutes
Uncle Ben's Wild Rice Mix                                         
 Cut chicken breasts in half if large and arrange in
 a greased 9x13 casserole. Sprinkle with seasonings.
 In a bowl, combine the soup and sour cream. 
Spread over the chicken,. Sprinkle with the cheese.
 Bake 375 for 40 minutes, until cheese is golden.
 Remove and garnish each serving with 
mushrooms and asparagus spears.
4-6 servings


  1. Oh My--this looks easy, delish and something I will plan on making next week ! Denise

  2. Is there a way to 'pin' this?

  3. Thanks for the nudge! I finally learned how to add the social media buttons.

  4. This looks so good! I'm going to have to try it, very soon! Thanks! Deb

  5. Do you have a PRINT button?

  6. Sounds delicious! Thanks for joining HSH!

  7. The foods are really healthy and easy to make. I’m gonna try cooking this at home. This makes me excited! Thank you so much.