It seems during the winter months here in Maine, my family tends to crave hearty, comfort foods. Whether it’s a meatloaf, roast or a big pasta dish, there is nothing quite like the feeling of a nice homey meal. A lot of our favorite comfort foods feature the goodness that is Hood Sour Cream! We use it in everything such as dips, on chili, potatoes, black bean soup, and our favorite comfort food, my Creamy Mushroom Onion Chicken.
My family has my Creamy Mushroom Onion Chicken about twice a month. It is a perfect balance of creamy, savory goodness. We always have Hood Sour Cream in the house just in case we crave the dish! We also use sour cream in so many other dishes that our fridge always has a tub or two in it just in case! We love Hood Sour Cream because it’s an all natural, no preservatives product that has been trusted for over 160 years! Plus it’s a New England company!
I hope you decide to try Hood Sour Cream for yourself. Why not start with my family’s favorite dish?
- 6 skinless, boneless chicken breast
- seasoned salt to taste
- 1 tablespoon olive oil
- 1 (16 ounce) container Hood sour cream
- 1 (10.75 ounce) can condensed cream
- of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown.
- Then place the chicken in a 9x13 inch baking dish. In a medium size bowl, combine the sour cream, mushroom soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes.
- Let cool and serve over rice, potatoes or egg noodles.
- You can also add fresh mushrooms or spinach to the sauce to get more veggies in!
- We frequently double the sauce so there is plenty to go on the rice or potatoes!
I hope you enjoy! What is your favorite way to use sour cream?