5 Ingredient Old Fashioned Oven Baked Sour Cream Chicken
This old-fashioned 5-ingredient oven baked sour cream chicken is the kind of comforting family dinner that never goes out of style. Made with frozen chicken breasts, cream of chicken soup, sour cream, onion soup mix, and a touch of paprika, this easy chicken casserole delivers tender, flavorful chicken covered in a rich, creamy sauce.
Inspired by the simple, budget-friendly casserole dinners popular in the 1980s, this recipe is perfect for busy weeknights when you need a satisfying homemade meal without spending hours in the kitchen. Just combine a few pantry staples, pour the creamy mixture over the chicken, and let the oven do most of the work.
Serve this creamy baked chicken with mashed potatoes, fluffy white rice, buttered egg noodles, or roasted vegetables. The savory sauce is delicious spooned over everything, making this an easy family dinner that everyone will look forward to.
Ingredients
- 4 frozen chicken breast halves
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 packet (1 ounce) dry onion soup mix
- 1 teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass casserole dish.
- Arrange the frozen chicken breast halves in a single layer inside the prepared baking dish.
- In a medium mixing bowl, combine the cream of chicken soup, sour cream, and dry onion soup mix. Stir until the mixture is smooth and well combined.
- Spread the creamy onion sauce evenly over the chicken breasts, making sure each piece is generously covered.
- Sprinkle paprika over the top for extra color and flavor.
- Cover the casserole dish tightly with aluminum foil and bake for approximately 1 hour. Remove the foil and continue baking for another 20–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the chicken to rest for 5–10 minutes before serving. Spoon the delicious creamy sauce over each chicken breast.
Benefits of This 5-Ingredient Chicken Recipe
- Easy weeknight dinner: With only five simple ingredients, preparation is quick and requires minimal effort.
- Budget-friendly family meal: Uses affordable pantry staples to create a filling dinner for four.
- No thawing preparation: Convenient for meal planning when using frozen chicken, although cooking time and food safety must be carefully monitored.
- Rich and creamy texture: Sour cream and condensed chicken soup combine to create a smooth, comforting sauce.
- Family-friendly flavor: The mild onion seasoning and creamy sauce make this a comforting option for adults and children.
- Easy cleanup: Everything bakes together in one glass casserole dish.
Variations and Helpful Tips
Add extra garlic flavor: Mix in a little garlic powder and freshly ground black pepper for a deeper savory taste.
Include vegetables: Add sliced mushrooms, drained green beans, or thawed peas to make the casserole more substantial.
Make it extra comforting: Serve over buttery mashed potatoes, egg noodles, or steamed rice to enjoy every bit of the creamy onion sauce.
Prevent over-browning: If the sauce begins browning too quickly, loosely cover the dish with foil again.
Check the chicken temperature: Always use a meat thermometer to confirm that the thickest part of every chicken breast reaches 165°F (74°C). Cooking from frozen in a casserole dish can take longer than expected, so temperature—not time alone—determines doneness.
Store leftovers properly: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly, adding a splash of milk if the sauce becomes too thick.
Frequently Asked Questions
Can I use fresh chicken breasts instead of frozen?
Yes! Fresh or fully thawed chicken breasts work well. Reduce the cooking time and check that the internal temperature reaches 165°F.
What should I serve with sour cream chicken?
Mashed potatoes, rice, egg noodles, roasted carrots, steamed broccoli, and green beans are excellent side dishes.
Can I prepare this chicken casserole ahead of time?
Yes. You can mix the creamy sauce ahead of time and refrigerate it separately. Assemble the casserole shortly before baking, keeping raw chicken refrigerated until cooking.
Can I use cream of mushroom soup?
Absolutely! Cream of mushroom soup makes a delicious alternative and adds a deeper, earthy flavor to the sauce.
