Sour Cream Chicken
A crowd-pleaser -- I first made it for the Old Gang in 2005. Almost all the work can be done ahead of time. It has to marinate in the fridge over night so start the day before the dinner. Serves 12, but is easily halved. I used mayo when I didn't have any sour cream and it was, if anything, even better!
Set oven to 350°
12 chicken breasts
Butter glass baking dish and lay chicken in single layer.
2 cups sour cream (or mayo)
1 lemon, juice of
2 tsp. Worcestershire
1/4 tsp. celery salt
1/2 tsp. paprika
pepper to taste
1/4 tsp. onion salt
1/4 tsp. garlic salt
Mix together and pour over chicken and marinate over night in fridge.
1 1/2 cups fresh bread crumbs
1/2 cup melted butter
Mix crumbs with half the butter and sprinkle over chicken. Cover and bake for 45 minutes. Uncover and drizzle with remaining butter and bake another 15 minutes.
Set oven to 350°
12 chicken breasts
Butter glass baking dish and lay chicken in single layer.
2 cups sour cream (or mayo)
1 lemon, juice of
2 tsp. Worcestershire
1/4 tsp. celery salt
1/2 tsp. paprika
pepper to taste
1/4 tsp. onion salt
1/4 tsp. garlic salt
Mix together and pour over chicken and marinate over night in fridge.
1 1/2 cups fresh bread crumbs
1/2 cup melted butter
Mix crumbs with half the butter and sprinkle over chicken. Cover and bake for 45 minutes. Uncover and drizzle with remaining butter and bake another 15 minutes.