I made this for the first time for a bunch of my friends the other night. It got rave reviews, especially from
Nate, who thinks the world should be made from sour cream and French fried onions. I used fat free sour cream and soup, which made the gravy a lot less rich and creamy, but it was still very good.
SOUR CREAM CHICKEN
4-6 boneless, skinless chicken breasts
1 carton sour cream (small if using 4 breasts, large if two)
2 cans cream of mushroom soup
1 big can French fried onions
Mix sour cream and soups in a 9x13 baking dish. I used a spatula and spread it all around. Place chicken breasts in, and flip them to cover both sides. Bake at 350 degrees 50 min. Top with onions; bake 10 min. more.
That's it!
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