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To make Cheesy Sour Cream Chicken Bake, you need: - 4 boneless, skinless chicken breasts - 1 cup sour cream - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon paprika - Salt and pepper to taste These ingredients work great together. The chicken stays juicy, and the cheese melts perfectly. If you want some crunch, add: - 1 cup breadcrumbs Breadcrumbs give a nice texture. They turn golden in the oven and add a delightful crunch. To make your dish look great, use: - 2 tablespoons fresh parsley, chopped Chopped parsley adds a pop of color. It also brings a fresh taste that balances the creaminess of the dish. {{ingredient_image_1}} Start by gathering all your ingredients. You need four boneless, skinless chicken breasts. Grab a cup of sour cream and a cup of cream of mushroom soup. You will also need a cup of shredded cheddar cheese. Don't forget the garlic powder, onion powder, paprika, salt, and pepper. If you want some crunch, get one cup of breadcrumbs. Lastly, chop some fresh parsley for a pretty touch. In a mixing bowl, add the sour cream and cream of mushroom soup. Sprinkle in the garlic powder, onion powder, and paprika. Then, add a pinch of salt and pepper. Stir this mixture until it is smooth and creamy. This sauce will add great flavor to your chicken. Take a baking dish and grease it with cooking spray or olive oil. Place the chicken breasts in the dish. Sprinkle salt and pepper on both sides of the chicken. Next, pour the sour cream mixture over the chicken. Make sure every piece is well coated. Now, sprinkle the shredded cheddar cheese on top. If you like a crunchy topping, add the breadcrumbs now. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil. This keeps the chicken moist while it bakes. Place the dish in the oven and bake for 30 minutes. After 30 minutes, remove the foil. Bake for another 10-15 minutes. The chicken should reach an internal temperature of 165°F (75°C). The cheese will be bubbly and golden. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. If it reads 165°F (75°C), it's ready. If not, bake a few more minutes. Once done, take it out and let it cool for a few minutes. This helps the flavors settle before serving. To keep your chicken moist, start with fresh, boneless, skinless chicken breasts. Always season them well with salt and pepper. This helps bring out the natural flavor. When baking, cover the dish with foil for the first part of the cooking. This traps steam and keeps the chicken juicy. After 30 minutes, remove the foil to let the top brown. The chicken should reach an internal temperature of 165°F (75°C) for safety. For a cheesy top that melts just right, use fresh, shredded cheddar cheese. Pre-shredded cheese often has anti-caking agents that can disrupt melting. Spread the cheese evenly over the sour cream mix. When you remove the foil, keep an eye on it. The cheese should bubble and turn golden without burning. If you like a little extra flavor, consider mixing in some grated Parmesan with the cheddar. Seasonings can make or break this dish. Garlic powder and onion powder add depth and taste. Paprika gives a nice color and a mild kick. You can also experiment with herbs like thyme or oregano for a different flavor. Don’t forget to taste your sour cream mix before baking. Adjust the salt and pepper to your liking. Fresh parsley not only looks good but adds a bright, fresh flavor when sprinkled on top before serving. Pro Tips Marinate for Flavor: For an extra boost of flavor, consider marinating the chicken in the sour cream mixture for a few hours or overnight before baking. This will enhance the taste and tenderness. Cheese Variations: Feel free to experiment with different types of cheese such as mozzarella, gouda, or pepper jack for a unique twist on this dish. Breadcrumb Topping: If you prefer a crunchier topping, mix the breadcrumbs with a tablespoon of melted butter before sprinkling them over the cheese. This will give a golden and crispy finish. Rest Before Serving: Allow the dish to rest for about 5 minutes after removing it from the oven. This will help the chicken retain its juices and make for a moister bite. {{image_2}} If you love heat, try using pepper jack cheese. This cheese adds a nice kick to the dish. Simply replace the cheddar with shredded pepper jack. The creamy sour cream will balance the spice. You will enjoy a rich and flavorful meal. To make a vegetarian version, swap the chicken for cauliflower. Cut the cauliflower into bite-sized pieces. Cook the cauliflower until tender before mixing it with the sauce. Spread the mixture in the baking dish and top with cheese. Bake it the same way. This gives you a hearty and satisfying meal without meat. For a gluten-free option, you can skip the breadcrumbs or use gluten-free crumbs. Almond flour or crushed gluten-free crackers work well too. This keeps the texture crunchy without the gluten. Your dish will still be tasty and satisfying. Enjoy this meal guilt-free! To keep your Cheesy Sour Cream Chicken Bake fresh, let it cool first. Once it’s cool, place the leftovers in an airtight container. You can store it in the fridge for up to three days. Label the container with the date. This way, you’ll know when to eat it. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the chicken bake in a baking dish and cover it with foil. This helps keep the chicken moist. Heat for about 20 minutes or until warmed through. You can also use a microwave, but it might not stay as juicy. In that case, use a microwave-safe dish and cover it to trap steam. If you want to save it for later, freezing is a great option. Cut the chicken bake into portions and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use other cheeses. Try mozzarella for a milder taste. Parmesan adds a nice sharp flavor. You can also mix different cheeses to create a unique blend. Just make sure to adjust the amount based on how cheesy you want it. This dish pairs well with many sides. Serve it with steamed veggies like broccoli or green beans. A light salad adds a fresh crunch. You could also try rice or mashed potatoes for a filling meal. To make this in a slow cooker, season the chicken as usual. Mix the sauce ingredients and pour it over the chicken. Cook on low for 4-6 hours or high for 2-3 hours. Add cheese in the last 30 minutes for a gooey top. Each serving contains about 350 calories. It has 30 grams of protein and 20 grams of fat. Sodium can be high due to the soup and cheese, so adjust as needed. Always check labels for precise counts based on your ingredients. This blog post covered how to make a Cheesy Sour Cream Chicken Bake. You learned about the key ingredients, optional add-ins, and garnishes. I shared step-by-step instructions for prepping, mixing, and baking. You also found tips for juicy chicken and cheese melting tricks. I gave variations for spice, vegetarian, and gluten-free options, plus proper storage and reheating advice. Now, you can enjoy a tasty meal while customizing it to your liking. Cook, enjoy, and share your delicious creation!

Cheesy Sour Cream Chicken Bake

A creamy and cheesy chicken bake that's easy to prepare and deliciously satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup cream of mushroom soup
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the sour cream, cream of mushroom soup, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Mix until smooth.
  • Grease a baking dish with cooking spray or a little olive oil, then place the chicken breasts in the dish. Season the chicken breasts with salt and pepper on both sides.
  • Spread the sour cream mixture over the chicken breasts, ensuring they're well coated.
  • Sprinkle the shredded cheddar cheese evenly on top of the sour cream mixture. If using breadcrumbs for a crunchy topping, sprinkle them over the cheese layer.
  • Cover the baking dish with aluminum foil to keep the chicken moist during baking.
  • Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve with a side of steamed vegetables or a light salad.
Keyword bake, cheesy, chicken, sour cream